RASAM

Rasam is a traditional south Indian dish that is served with rice. It is very simple to make and it’s a vital part of all south Indian kitchens, almost every day. Though it’s a simple recipe, the method varies from one person to another. And so, here am writing you my version of the rasam recipe….

CUSINE: SOUTH INDIAN

SERVES: 4-5

TIME: 20 MIN

INGREDIENTS :

• Tamarind - Amla size (washed & Soaked in water for 10 minutes or more)
• Pepper -1 tsp (or more if you want it to be spicy) 
• Cumin Seeds - ¼ tsp 
• Garlic Cloves - 3-4 
• Rasam Powder - 1 tsp (optional) 
• Turmeric powder - ½ tsp 
• Tomato - 1 medium size 
• Salt 
• Asafoetida/hing - 3 pinches 
• Coriander Leaves with stem chopped

METHOD: 

1. Grind all the ingredients except Salt, Tamarind & Coriander leaves. 

2. To tamarind pulp, add the ground paste and water if required.

3. Add Salt & coriander leaves and bring it to boil. Switch off IMMEDIATELY. Do not boil more than once. Now, the tangy rasam is ready to be served with steamy hot rice. You can have spicy side dishes like potato fry, brinjal, green peas masala, etc. with this yummy rasam rice!