Rasam, I can never imagine a meal without that. I love it so much that i have a separate folder for that..I have nearly 15+ rasam recipes..Even though i have quite a few of them, my hunt for new rasam recipes never stop. Among all of those recipes, my favorite ones are malli rasam, pineapple rasam, thippili rasam and i can go on like this..
Preparation Time : 5 mins
Cooking Time : 10 to 15 mins
Serves : 4
Ingredients:
Oil - 1 tblspn
Mustard Seeds / Kaduku - ½ tsp
Cumin Seeds / Jeerakam - ½ tsp
Asafoetida / Hing / Kaya Podi - ¼ tsp
Garlic - 5 cloves crushed
Onion - 1 medium size sliced
Tomato - 1 medium size chopped
Rasam Powder - 1 tblspn ( I used store bought)
Tamarind Pulp - 2 tblspn
Salt to taste
Sugar - ½ tsp
Coriander Leaves - 3 tblspn finely chopped
Method:
Heat oil in a sauce pan, add in mustard, cumin and asafoetida. Let it sizzle for a min.
Add in garlic and saute for 30 sec.
Add in onions, tomatoes and saute for a couple of mins.
Add in water, tamarind pulp, rasam powder, salt and sugar. Mix well and Bring this to boil.
Once it reaches a boil, turn off the heat and add in coriander leaves.
Mix well and serve.
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| Take all your ingredients |
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| Heat oil in a pan |
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| Add in mustard, cumin and asafoetida |
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| saute for a min |
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| add in crushed garlic |
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| onion and tomato |
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| saute for a couple of mins |
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| add in water |
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| tamarind pulp |
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| rasam powder |
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| some salt and sugar |
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| mix well |
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| bring it to boil |
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| add in coriander leaves |
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| serve |
Prashanthi Kalikota
the idea of explaining with pics with transcription just below it is nice. can quickly understand what, when n how much of ingredients have to be added.
thanks.
Anonymous
very true
Ashish
Yet another nice Rasam recipe, just made, and turned out great.
Thanks for sharing.