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.
cheez amti may also be called a pe-chaar.. just a info
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