Rasam
Rasam is one of the traditional as well as popular dish made of Tomatoes and Whole Spices in South India.This recipe is used for helping in digestion. Here I shared the recipe that are followed by my family.
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Ingredients:
Tomato 2 Nos.
Tamarind(imli) a small piece.
Turmeric Powder 1/4 Tsp.
Rasam Powder 1 Tbsp.
Water 2 1/2 Cup.
Salt to Taste.
Jaggery a small piece.
Coriander Leaves Handful.
For Seasoning/Tempering:
Coconut Oil 2 Tsp.
Mustard seed(Rai) 1 Tsp.
Asafoetida(Hing) 1/4 Tsp.
For Coarsed Mixture:
Red Chilly 2 Nos.
Garlic Cloves 4 Nos.
Coriander Seed 1 Tsp.
Cumin(Jeera) 1 Tsp.
Pepper 1/2 Tsp.
Curry Leaves.
Method:
- Roughly chop the Tomatoes and Coriander leaves.
- In a mixie jar take Red Chilly,Garlic Cloves,Coriander seeds,Cumin,Pepper.
- Grind it to a Coarse Mixture.
- Heat the water in the kadai.
- Add Tomatoes and Tamarind piece to it.
- Add the Turmeric and Rasam Powder to it
- Boil it until the Tomatoes becomes lightly soft.
- In a Tadka pan, add Coconut oil,Mustard seed,Asafoetida,Coarse Mixture to it.
- Fry it for 30 seconds.
- Add the Curry Leaves.
- Now add the seasoned mixture to the tomato water.
- Boil until small bubbles occur.
- Then add Salt,Jaggery piece,Coriander leaves to it and boil 30 seconds.
- Transfer the Rasam to serving bowl and place the lid immediately. This can help to lock the aroma.
- Garnish with more Coriander Leaves. Our Rasam is ready, serve with Rice or you can drink it in a cup.
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