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 – 1/2 tsp
Cumin Seeds / Jeerakam – 1/2 tsp
Asafoetida / Hing / Kaya Podi – 1/4 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 – 1/2 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.
|
| Take all your ingredients |
 |
| Heat oil in a pan |
 |
| Add in mustard, cumin and asafoetida |
 |
| saute for a min |
 |
| add in crushed garlic |
 |
| onion and tomato |
 |
| saute for a couple of mins |
 |
| add in water |
 |
| tamarind pulp |
 |
| rasam powder |
 |
| some salt and sugar |
 |
| mix well |
 |
| bring it to boil |
 |
| add in coriander leaves |
 |
| serve |
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.
very true
Yet another nice Rasam recipe, just made, and turned out great.
Thanks for sharing.