Arugam pullu (Bermuda grass) rasam is been on my agenda for a very long time. But, whenever I would attempt the photograph- it used to look really hopeless with all the reflections of me which prompts me never to post the recipe. Slowly with evolving skills, I am gearing up to try out new skills to showcase the rasam. Stay in with me on this and do offer your suggestions with respect to the photograph.
Rasam is a comfort soup recipe, a South Indian idea for having a rice soup kind of dinner. In our case,the majority in the house, love the rasam expect one of my progeny, nevertheless, manages with the other items on the dinner plate for that day.surprisingly this one was accepted as soup easily, than the usual tussle for Rasam.
The addition of Bermuda grass doesn’t change the flavour a lot but adds a bit of good health option.
- Bermudagrass, Cynodon dactylon, is a very well known alkalising agent.
- The juice has shown significant hypoglycemic properties in multiple research studies.
- With 65 percent chlorophyll, it can supply a needed amount of iron to the body upon regular consumption.
- A natural detox solution for the body.
- It’s best for lactating mothers as it induces prolactin formation and thereby better milk flow (also the iron and calcium content helps)
- The mineral balance in the grass helps to control bleeding. Especially menstrual bleeding.
It’s best to have the juice naturally but many shy away as it has a grassy odour. Well, in that case, this recipe is very useful. For a very long time, I have been trying to add this to my menu. The current recipe is an adaptation from Nee’s kitchen with some changes.
Do ping back what you feel about the clicks….
Make the rasam with any of these and rice
Keep the rasam powder handy
Last but not the least, don’t forget to subscribe.
Arugam pullu rasam
To Grind and extract
- 1 handful Bermuda grass Arugam pullu / karuga pullu
- 1 cup drinking water boiled cooled
To add finally
- 1 tbsp coriander leaves chopped
- 3 tbsp Lemon juice
- 1 tsp ghee / clarified butter or oil
- 1/2 tsp mustard seeds kadugu / rai
- 1/2 tsp cumin seeds jeera
- 1 sprig curry leaves karuvepillai
- 1 pinch Asafoetida
- 1/4 cup split pigeon pea cooked and mashed
- 2 cups drinking water
- 1/2 medium Tomato chopped fine
- 1 tbsp rasam powder
- salt to taste
- Wash the Arugam pullu (Bermuda Grass) 3 -4 times.
- Remove all the dirt and mud.
- Blend this with 2 cups of warm cooled water.
- Strain out the juice and set aside.
- Set a deep sauce pot on medium heat and add the tomato, Cooked dal, water, salt and radar powder and bring to a rolling boil
- Simmer for a while till a great aroma of the radar powder fills the space.
- Set a small pan for tempering and add all the ingredients.
- As the mustard splutters remove from heat and add to the boiling rasam. Take care at this point as it tends to steam and bubble up.
- Take the rasam off the heat. Cool for about 5 to 10 minutes.
- Add the lemon juice,Bermuda grass juice, coriander leaves and stir well. Now the Rasam is ready to serve.
Tried this recipe?Let us know how it was!