South Indian Rasam
Rasam
Rasam is a traditional South Indian item. This is one part of a full course meal. You can find rasam everyday in a typical South Indian home. Rasam has ingredients that regulate digestion. It is also a wonderful soother for cold, fever, cough. Very simple to make. And healthy too. Enjoy the recipe!
What you will need
1cup of tamarind juice (extracted from apprx. 15 grams)
Tomato - 1medium sized finely chopped
Salt to taste
To be ground : 2 tablespoons tur dal, 1.5 tablespoons black pepper, 1 tablespoon cumin seeds
Cilantro/ corriander leaves - 4 to 5
Curry leaves - 4 to 5
Oil - 1.5 teaspoon
Mustard - half a teaspoon
How to cook
1
In a cup of water add tomatoes and bring to boil.
2
Once the tomatoes star boiling, add the tamarind juice and let it boul for 10 mnutes.
3
Add salt and rasam powder and boil for another 7-10minutes.
4
Add a cup of water to the boiling mixture. In couple of minutes, bubbles will form on top. Switch off. Add cilantro/ corriander leaves and close with a lid.
5
Heat oil. Add mustard. Switch off the flame oncenthe mustard splutters. Asd curry leaves. Wait till they splutter (it will take only a second). Add this to the rasam and close the lid immediately.
6
It is important to close the rasam aftwr twmpering. Because only then the flavours will be absorbed. Serve hot as an appetizer or serve along with rice.
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