Monday, August 5, 2013

I simply love rasam. I can drink it like a soup and I equally enjoy it with steamed rice. Its amazing how the simple ingredients lead to the excellent taste and flavor. I make rasam in 3-4 different ways and this is our latest favourite.



Here is the recipe..

Serves - 2 as a soup or accompaniment to steamed rice.

Ingredients :
Tomato - 1 large pureed
Tamarind - lime sized extracted using water
Salt to taste
Sugar - 2 teaspoons
Turmeric powder - 1/4 teaspoon
Water - 3 cups
Ghee (clarified butter) - 1 teaspoon
Cumin seeds (zeera) -  1/2 teaspoon
Mustard seeds (raai) - 1/2 teaspoon
Curry leaves - 10
Asafoetida - generous pinch
Coriander leaves - 2 Tablespoons chopped
To grind to a powder:
Coriander seeds (dhaniya) - 1 teaspoon
Cumin seeds (zeera) - 1/2 teaspoon
Peppercorns - 6
Dried red chilli - 1-2 as spicy as you want

Method :
1. In a mixer grind the ingredients under to grind to a powder. Keep aside. Do not roast them.



2. In a saucepan, heat ghee.
3. Add the mustard seeds and zeera and let them splutter.
4. Add the curry leaves and asafoetida.
5. Add the tomato puree and mix.
6. Add 3 cups of water.
7. Add the tamarind extract, turmeric powder, salt, sugar and the ground powder. Mix well.
8. On medium flame bring it to a boil.
9. Switch off flame and cover with lid.
10. Garnish with coriander leaves.






Enjoy rasam

I got this recipe online long time back and I cannot really pass on the credit. If this recipe belongs to you please take credit for the same. 

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