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.
Bermuda grass
- 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.
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Make the rasam with any of these and rice
And
Keep the rasam powder handy
South indian style homemade Rasam powder
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Arugam pullu rasam
Bermudagrass rasam
Ingredients
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
For tempering
- 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
For boiling
- 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
Instructions
- 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!
Just read the recipe and understand why I shouldn’t boil once arugampul is added. Thanks dear, it sure is overloaded with goodness. Will definitely add this in my menu.
Thanks, dear… send me a pic when you do.
Great share !
Thanks
Loved reading the post and facts about the super ingredient. Great share and Rasams are truly comforting. Great recipe!
Glad you love it Vidhya. Please do share a pic when you make the recipe.
Very interesting! Would love to see how the ingredient looks like so that we get an idea… 🙂
Sure Rafeeda will share a pic when I get the next handful.thankyou
Great recipe, sounds very nice and looks delicious 🙂
Thankyou…
I have never heard of Bermuda grass..rasam sounds delicious!
Bermudagrass is druva grass in Hindi. usually offered to Lord ganesha in the south.
Never tried or tasted but wonderful recipe.. thanks for sharing
Hope you will now look out for this
Never heard about this grass. But looks very inviting. Hope I will get this one day here and follow your recipe. Thank you Seema for introducing this to us
Thankyou, yes me too. Look for Druva grass.
Never heard of this grass but reading about it, I would love to try it.
It is called druva grass or devils tooth. I hope you do find it.
Such a comforting rasam recipe. Love the detailed explanation on ingredients and process.
Thankyou Avin. Glad you like the recipe.