Rasam is a must in every south Indian household. Rasam is traditionally prepared using tamarind juice as a base, with the addition of tomato, chili, pepper, cumin and other spices as seasonings. Rasam is quite easy to make and is tasty.
- 1 tomato
- 1/2 onion
- 2 teaspoon cumin seeds
- 1/2 teaspoon pepper
- 4-5 garlic cloves
- 1 whole dried red chili
- 1/2 teaspoon turmeric
- 1/2 teaspoon mustard seeds
- few curry leaves
- 2 teaspoon tamarind paste or tamarind(about a small ball), soaked in water
- salt to taste
- 2 teaspoon oil
- coriander leaves
- 3 cups water
- 1. Grind together onion, pepper, cumin seeds, garlic and red chili coarsely.
- 2. Add tomato, curry leaves, turmeric, tamarind paste and salt and pulse for 2 seconds.
- 3. Heat oil, add mustard seeds. When the mustard seeds splutter, add the ground paste.
- 4. Fry for couple minutes till the raw smell of the ground paste vanishes.
- 5. Add water and keep the flame low. Add coriander leaves.
- 6. Allow the liquid to simmer. Don’t let the rasam boil. When it starts foaming and is just about to boil, switch off the flame.
Your delicious rasam is ready to serve. Don’t forget to leave your comment.