Rasam

3 servings
10 Minutes to prepare
10 Minutes to cook

INGREDIENTS

  • 1. Tomato : 3 nos (chopped)
  • 2. Tamarind:
  • 3. Garlic : 2 pods (crushed)
  • 4. Red Chilly Powder : 1 tsp
  • 5. Turmeric powder : 1/4 tsp
  • 6. Rasam Powder : 2 tsp
  • 7. Mustard seeds : 1/4 tsp
  • 8. Kayam : 1/4 tsp
  • 9. Black Pepper Powder : 1/2 tsp
  • 10. Curry leaves : a sprig
  • 11. Coriander leaves : Handful (chopped)
  • 12. Salt to taste
  • 13. Ghee: 2 tbsp
  • 14. Water : 2 cups

PREPARATION

1. Soak tamarind in warm water for 10 min

2. and squeeze the juice with 1 cup of water, if you are using tamarind pulp then just dilute with 1 cup of water and keep it aside

3. Heat ghee/oil in a kadai,pop up the mustard seeds and add the dry red chillies and saute

4. Add chopped tomato,crushed garlic and saute well

5. Add turmeric,chilly,rasam powder and saute for 2 min

6. Add curry leaves,coriander leaves and saute and now add tamarind water and 2 cup of water and salt to taste

7. Keep it on low flame for 7-8 mins and bring it to a boil,remove from the fire

8. Add more coriander leaves and sprinkle some pepper powder and asfoetida

9. Close the kadai for few mins and serve with rice and pappad

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