Ingredients:
1/2 tsp-mustard seeds
1/2 tsp-mustard seeds
1/2 tsp-cumin seeds
1 red chilli
1 red chilli
1 sprig curry leaves
1 tomato pureed
1 tomato pureed
small lemon sized tamarind
1/4 tsp turmeric powder
asafetida a pinch
salt as per taste
To Grind coarsely-
7-8 cloves garlic
1 tbsp black pepper
3-4 red chillies
clarified butter (ghee) for tempering
coriander leaves for garnish
small piece of jaggery
small piece of jaggery
Method: Soak the tamarind in warm water for 10-15 minutes.Then squeeze the soaked tamarind to pulp. Squeeze and set aside.
Dry grind the ingredients under grind coarsely and set aside.
In a small stockpot add tomato puree, tamarind pulp, 2 cups of water, the ground items, turmeric powder, asafetida and salt. Bring the mixture till it comes to a boil and then simmer it and add jaggery.
Now take the clarified butter in a small pan for tempering. Add mustard seeds, cumin,red chili and curry leaves until it crackles.
Add the tempering to the rasam and turn off the gas. Garnish with fresh coriander.
Serve hot as soup or with steamed rice, ghee and papad.
Dry grind the ingredients under grind coarsely and set aside.
In a small stockpot add tomato puree, tamarind pulp, 2 cups of water, the ground items, turmeric powder, asafetida and salt. Bring the mixture till it comes to a boil and then simmer it and add jaggery.
Now take the clarified butter in a small pan for tempering. Add mustard seeds, cumin,red chili and curry leaves until it crackles.
Add the tempering to the rasam and turn off the gas. Garnish with fresh coriander.
Serve hot as soup or with steamed rice, ghee and papad.
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