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Arugam pullu rasam
Bermudagrass rasam
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Appetizer, Drinks, sidedish, Soups and salad, Traditional
Cuisine
Indian, Medicinal, One pot, South indian, tamilnadu, Vegan, Vegetarian, Winter
Servings
4
people
Ingredients
1x
2x
3x
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.
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