Yields: 1 Serving
Everyone loves to have rasam after a heavy meal, a long journey or when you fall sick. Here is the recipe for one such delicacy.
- Soak tamarind for 20 minutes in 1/2 cup of luke warm water. Extract the tamarind juice after straining the residues into a bowl.
- In the same bowl crush tomato so that its juice mixes with the tamarind extract. Here I use stem tomatoes which is similar to our nattu thakkali (country tomatoes, excuse if the translation is wrong) in India.
- Add crushed garlic.
- Add cumin powder, pepper powder, chili powder, asafoetida and salt.
- In a Skillet, heat oil.
- Add mustard seeds, when it splutters add cumin seeds, curry leaves and red chili.
- Pour the tamarind extract.
- Add coriander leaves.
- Remove from flame when the rasam starts boiling Serving Suggestion
- Serve rasam with hot rice and potato fry, the best combination. You can serve rasam separately as soup.