Rasam Recipe

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.



Ingredients
  • Tamarind – half a size of lemon
  • Tomato – 1/2
  • Garlic – 1 pod peeled
  • Cumin Powder – 1 tsp
  • Pepper Powder – 1 1/2 tsp
  • Chili Powder – 1 1/2 tsp
  • Asafoetida – sprinkle
  • Turmeric Powder – pinch
  • Cilantro leaves – few sprigs
  • Curry leaves – 4 0r 5
  • Red chili – 1
  • Oil – 1 1/4 tbsp
  • Salt to taste
Method
  • 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.

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4 comments

  1. Anonymous says:

    Hi
    nice blog…thanks for creating this..
    only for info..
    pe-chaar is another name for cheez amti(v use this name in chennai).

    –ashok

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