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bermuda grass rasam

Arugam pullu rasam

Bermudagrass rasam
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer, Drinks, sidedish, Soups and salad, Traditional
Cuisine Indian, Medicinal, One pot, South indian, tamilnadu, Vegan, Vegetarian, Winter
Servings 4 people


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


  • 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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