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Rasam

Rasam

Rasam ingredients (1 cup = 250 ml)

main ingredients for rasam recipe
  • 1 lemon sized tamarind – approx 1 tablespoon tightly packed seedless tamarind (imli)
  • ½ cup warm or hot water, for soaking tamarind
  • 1 medium tomato, chopped
  • 2 cups water
  • 10 to 12 curry leaves (kadi patta)
  • 2 pinch asafoetida (hing)
  • ½ teaspoon turmeric powder (haldi)
  • 1 teaspoon mustard seeds (rai)
  • 2 to 3 dry red chilies, broken and deseeded (sookhi lal mirch)
  • 2 teaspoon chopped coriander leaves (dhania patta)
  • 2 tablespoon oil
  • salt as required
to be powdered to a semi coarse consistency
  • 3 teaspoon cumin seeds (jeera)
  • 2 teaspoon whole black pepper (sabut kali mirch)
  • 6 to 7 garlic, roughly chopped (lahsun)

how to make

preparation for rasam recipe
  1. soak the tamarind in 1/2 cup warm water for 20 to 30 mins.
  2. squeeze the pulp from the soaked tamarind. strain and keep aside.
  3. in a dry grinder or coffee grinder, powder the cumin seeds, whole black pepper and garlic to a semi fine consistency.
making rasam recipe
  1. heat oil in a pan. crackle the mustard seeds first.
  2. add the curry leaves, red chilies & asafoetida and fry for some seconds till the red chilies deepen their color.
  3. temper on a low flame so that the spices don’t burn.
  4. than add the tomatoes and saute till the tomatoes soften.
  5. then add the semi coarsely powdered cumin, black pepper and garlic along with turmeric powder.
  6. stir and then add the tamarind pulp. add water and stir well. season with salt.
  7. just let the whole rasam come to a gentle boil uncovered.
  8. then switch off the fire and add chopped coriander leaves.
  9. serve rasam hot, plain or with steamed rice.

 

Source: www.vegrecipesofindia.com
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  • Description

Description

Rasam ingredients (1 cup = 250 ml)

main ingredients for rasam recipe
  • 1 lemon sized tamarind – approx 1 tablespoon tightly packed seedless tamarind (imli)
  • ½ cup warm or hot water, for soaking tamarind
  • 1 medium tomato, chopped
  • 2 cups water
  • 10 to 12 curry leaves (kadi patta)
  • 2 pinch asafoetida (hing)
  • ½ teaspoon turmeric powder (haldi)
  • 1 teaspoon mustard seeds (rai)
  • 2 to 3 dry red chilies, broken and deseeded (sookhi lal mirch)
  • 2 teaspoon chopped coriander leaves (dhania patta)
  • 2 tablespoon oil
  • salt as required
to be powdered to a semi coarse consistency
  • 3 teaspoon cumin seeds (jeera)
  • 2 teaspoon whole black pepper (sabut kali mirch)
  • 6 to 7 garlic, roughly chopped (lahsun)

how to make

preparation for rasam recipe
  1. soak the tamarind in 1/2 cup warm water for 20 to 30 mins.
  2. squeeze the pulp from the soaked tamarind. strain and keep aside.
  3. in a dry grinder or coffee grinder, powder the cumin seeds, whole black pepper and garlic to a semi fine consistency.
making rasam recipe
  1. heat oil in a pan. crackle the mustard seeds first.
  2. add the curry leaves, red chilies & asafoetida and fry for some seconds till the red chilies deepen their color.
  3. temper on a low flame so that the spices don’t burn.
  4. than add the tomatoes and saute till the tomatoes soften.
  5. then add the semi coarsely powdered cumin, black pepper and garlic along with turmeric powder.
  6. stir and then add the tamarind pulp. add water and stir well. season with salt.
  7. just let the whole rasam come to a gentle boil uncovered.
  8. then switch off the fire and add chopped coriander leaves.
  9. serve rasam hot, plain or with steamed rice.

 

Source: www.vegrecipesofindia.com