Rasam
"Ravishingly Tangy, Spices Dance in Every Sip: Rasam Bliss!"
Equipment
- Cooking Pan - 1 nos
- Closing Plate - 1 nos
- Extra Vessel - 1 nos
Ingredients
- Coriander seeds – 1 tsp
- Pepper – 1 tsp
- Seeragam – 1½ tsp
- Dried red chilli – 1
- Fenugreek – ¼ small tsp
- Garlic cloves Small – 12 to13
- Tomato – 2 nos Medium size
- Tamarind paste water Amla size – 1 cup/100 ml
- Asafoetida – ½ tsp
- Turmeric powder – ¼ tsp
- Curry/Coriander leaves – as required
- Salt – as required
- Water – as required
Instructions
- Firstly, to prepare rasam powder/rasam seasoning
- 1 tsp of coriander seeds
- 1 tsp of pepper
- 1½ tsp of seeragam
- 1 no dried red chilli
- ¼ small tsp fenugreek seeds
- and put into the mixer and grind it to coarse powder.
- Next, add 12-13 small sized garlic cloves.
- Grind again in pulse mode.(3-4 pulse).
- Now, in separate bowl take amla sized tamarind and soak in luke warm water for 5 minutes and
- prepare tamarind paste water(100ml) by smashing with hand and keep it aside.
- Next, take medium sized 2 nos tomatoes and smash it well and keep it aside.
- Note: you can remove the skin of tomatoes after smashing well.
- Now, place the pan and pre heat it.
- Then, add 1 tbsp of oil to the pan.
- Next, add mustard seeds and dried chilli to the pan.
- Allow it to pop up for few minutes.
- Next, add freshly grinder rasam powder/ seasoning on to the pan.
- Saute it for few seconds.
- Now, add on tomato puree on to the content.
- Saute it for a minute.
- Then, add required amount of water(600 to 800 ml as required)
- Now, add tamarind water on to it.
- Next add salt as required.
- Also add ¼ tsp pf turmeric powder to it.
- Next, add ¼ tsp asafoetida powder.
- Now allow the rasam to come to bubbles at few places.
- At this stage turn off the flame and add freshly cut coriander / Curry leaves on to the rasam.
- And close the lid.
- Our healthy and aromatic rasam is ready to serve hot.
Notes
Pictorial Guidance:
