Rasam is a tamarind soup cooked with coarsely pounded spices.This thin drink usually served in last serve of a big meal help for digestion.This is also good for people who are recovering from the illness or people in sick.
I usually don't buy any rasam powder but I make my own version each time.Some where I read that adding few curry leaves while grinding will lift up the taste since then I add it.Here I have not used any tomato but you can smash a small tomato in the tamarind water and use it.Also never boil the rasam switch off when it starts to boil and immediately close it with lid.
Preparation time: 10 mins
Cooking time 10 mins
- Oil-1 tsp
- Mustard seed-1\2 tsp
- Hing powder-1\2 tsp
- Tamarind -small lemon sized ball
- Turmeric powder-1\2 tsp
- Salt to taste
- Coriander leaves
To grind it coarsely:
- Pepper-1 tsp
- Jeera-1\2 tsp
- Coriander seeds-1 tsp
- Garlic flakes-6
- Curry leaves-few
A quick video of it
1. Soak tamarind & extract juice.
2.Grind the ingredients given under " to grind " into a coarse form in a mixer without any water.
3.Heat oil, pop out mustard, hing.Add the ground masala and saute.
4.Add in tamarind juice,turmeric powder some more water,salt,coriander leaves.Mix it well.Allow it to boil in low-medium flame.
5.When it starts to boil switch off,Add in some more coriander leaves and close with lid.
Serve for rice.
My most favorite rasam !ReplyDelete