Tamrind - lime sized
Tomato - 1 (finely chopped or crushed)
Garlic - 3-4
cloves (crushed)
Green Chilly - 1
Turmeric powder - 1/4 tsp
Water - 3
cups
Salt - to taste
Oil - 2 tblsp
Mustard seeds - 1/2 tsp
Curry
leaves - 7 leaves
Asafoetida powder - 1/2 tsp
Coriander leaves
(cilantro) – handful (chopped)
Rasam Powder
ingredientsBlack Peppercorns - 3 tsp
Cumin seeds - 2
tsp
Corriander Seeds - 1/2 tsp
Toor Dal - 2 tsp
Red Chilly - 2
Method 1.
Dry roast and grind everything under ‘rasam powder ingredients’ very coarsely.
This is the Rasam powder.
2. Soak the tamarind in warm water for 5 minutes to
get tamarind juice.
3. Heat little oil in a pan, add the garlic, green chilly
and tomatoes. Let the tomatoes cook for while, until they become soft and
juicy.
4. Now add tamarind juice, turmeric, salt, cilantro and water.
5.
Bring it to a boil then reduce the flame.
6. Add the rasam powder and
asafoetida. Let it simmer for about 5 minutes. Do not let it boil.
7. In the
meanwhile, heat oil in pan, add mustard seeds and curry leaves.
8. Once it
splutters add it to the rasam. Garnish with some fresh chopped cilantro. Tasty
rasam is ready to serve. Plain rice with rasam and paapad is an excellent
combination.
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