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Friday 02 October 2026 07:33:21 GMT
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Sri Lankan Puli Aanam, also known as Rasam in India, is a comforting tamarind-based soup made with a delicious blend of black pepper, cumin and tamarind. Traditionally enjoyed with rice, this tangy and aromatic dish is especially comforting when you have a cold, blocked nose, sore throat or indigestion. It is also a wonderful choice when you have lost your appetite or when your taste buds need a little awakening. The warmth of the pepper and spices, combined with the gentle sourness of tamarind, makes this a simple yet deeply comforting dish that has been enjoyed in Sri Lankan homes for generations. Puliyaanam Ingredients 1 medium onion, sliced 5 garlic cloves, skin on A few curry leaves 5 dried red chillies 1½ teaspoons cumin seeds 1½ teaspoons black peppercorns 2 lemon-sized pieces of tamarind 1 cup water, for extracting the tamarind 1½ cups light coconut milk ½ teaspoon turmeric powder ½ teaspoon salt 1 tablespoon oil Method In a mortar and pestle, add the onion, garlic cloves with the skin on, dried red chillies, curry leaves, cumin seeds and black peppercorns. Crush everything until coarsely crushed and well combined. Alternatively, pulse the ingredients briefly in a blender, taking care not to make a smooth paste. Set aside. Soak the tamarind in 1 cup of water and squeeze well to extract the juice. Strain the tamarind water and set aside. In a bowl, combine the tamarind water, light coconut milk and most of the crushed mixture, reserving about 1½ tablespoons for tempering. Add the turmeric powder and salt and mix well. If needed, add a little water to adjust the consistency. Heat the oil in a pan over low heat. Add the reserved crushed mixture and sauté gently until fragrant. Pour in the prepared tamarind and coconut milk mixture and stir well. Keep the heat on low and allow it to come to a gentle boil. Do not allow it to boil vigorously. Once it begins to boil, use a ladle to scoop up the Puliyaanam and pour it back into the pan. Repeat this pouring motion continuously for 1–2 minutes. This traditional step is important for bringing the flavours together. Remove from the heat and serve warm with rice What’s your favourite way to enjoy Puli Aanam? Comment below and tell me what you love to pair it with! 😋 If you have any questions, drop them in the comments. I’ll reply to all of you. If there’s any recipe you’d like to see next, let me know. I’d love to make it for you! ♥️ Follow for more delicious recipes! #rasam #puliyaanam #srilankanfood #cooking #food
Sri Lankan Puli Aanam, also known as Rasam in India, is a comforting tamarind-based soup made with a delicious blend of black pepper, cumin and tamarind. Traditionally enjoyed with rice, this tangy and aromatic dish is especially comforting when you have a cold, blocked nose, sore throat or indigestion. It is also a wonderful choice when you have lost your appetite or when your taste buds need a little awakening. The warmth of the pepper and spices, combined with the gentle sourness of tamarind, makes this a simple yet deeply comforting dish that has been enjoyed in Sri Lankan homes for generations. Puliyaanam Ingredients 1 medium onion, sliced 5 garlic cloves, skin on A few curry leaves 5 dried red chillies 1½ teaspoons cumin seeds 1½ teaspoons black peppercorns 2 lemon-sized pieces of tamarind 1 cup water, for extracting the tamarind 1½ cups light coconut milk ½ teaspoon turmeric powder ½ teaspoon salt 1 tablespoon oil Method In a mortar and pestle, add the onion, garlic cloves with the skin on, dried red chillies, curry leaves, cumin seeds and black peppercorns. Crush everything until coarsely crushed and well combined. Alternatively, pulse the ingredients briefly in a blender, taking care not to make a smooth paste. Set aside. Soak the tamarind in 1 cup of water and squeeze well to extract the juice. Strain the tamarind water and set aside. In a bowl, combine the tamarind water, light coconut milk and most of the crushed mixture, reserving about 1½ tablespoons for tempering. Add the turmeric powder and salt and mix well. If needed, add a little water to adjust the consistency. Heat the oil in a pan over low heat. Add the reserved crushed mixture and sauté gently until fragrant. Pour in the prepared tamarind and coconut milk mixture and stir well. Keep the heat on low and allow it to come to a gentle boil. Do not allow it to boil vigorously. Once it begins to boil, use a ladle to scoop up the Puliyaanam and pour it back into the pan. Repeat this pouring motion continuously for 1–2 minutes. This traditional step is important for bringing the flavours together. Remove from the heat and serve warm with rice What’s your favourite way to enjoy Puli Aanam? Comment below and tell me what you love to pair it with! 😋 If you have any questions, drop them in the comments. I’ll reply to all of you. If there’s any recipe you’d like to see next, let me know. I’d love to make it for you! ♥️ Follow for more delicious recipes! #rasam #puliyaanam #srilankanfood #cooking #food

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