Rasam is a chief South Indian soup-like dish made with tamarind, spices, herbs, and veggies or fruits. Yes, you heard me right – rasam is made with some fruits too.

Here below we have mentioned some steps to make Rasam at your home.

Rasam recipe is divided into three parts. The first part includes making the tamarind pulp, the second part shows grinding the spices, and the third part details the method of making rasam.

>Marinade 1 lemon sized tamarind (approx 1 tablespoon tightly packed seedless tamarind) in ½ cup warm water for 20 to 30 mins.

>Later squash the soaked tamarind to a pulp. Strain and keep aside.

>In a dry grinder or coffee grinder, ground 3 teaspoon cumin seeds, 2 teaspoon whole black pepper, and 6 to 7 roughly chopped garlic (medium-sized) to a semi-fine evenness.

>Heat 2 tablespoons of oil and add 1 teaspoon mustard seeds. When the mustard seeds stutter, add two pinches of asafetida, 2 to 3 dry red chilies, and 10 to 12 curry leaves. Be careful not to burn the spices.

>Add ½ cup chopped tomatoes. Cook until the tomatoes soften.

>Then add the semi-coarsely ground cumin seeds, black pepper and garlic, and ½ teaspoon turmeric powder.

>Mix well and add the overwrought tamarind pulp along with water and salt.

>Let it come to a gentle seethe on a low heat. Do not boil, but let it slowly come to a point of gentle boil and then switch off the heat.

>Switch off the heat and add 2 tablespoons sliced coriander leaves.

>Stir and serve rasam hot as a soup.

So, try this recipe and enjoy the taste of rasam.


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Joydev Mishra

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