Kumbakonam Rasam

Serves 1
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Directions

  1. 1Kumbakonam Rasam is introduced by the chef.
  2. 2Add the tamarind pulp to a pot and mix.
  3. 3Add salt to the tamarind mixture.
  4. 4Add turmeric powder to the mixture.
  5. 5Add chopped tomatoes to the mixture.
  6. 6Transfer 1 chopped tomato, black pepper, cumin seeds, green chillies, grated coconut, and coriander leaves to a blender.
  7. 7Blend the ingredients into a coarse paste.
  8. 8Add asafoetida to the rasam.
  9. 9Add rasam powder to the rasam.
  10. 10Add the blended paste to the rasam and stir.
  11. 11Heat ghee in a separate pan for tempering.
  12. 12Add mustard seeds to the hot ghee.
  13. 13Add curry leaves to the tempering.
  14. 14Add asafoetida to the tempering.
  15. 15Pour the tempering into the rasam.
  16. 16Serve the Kumbakonam Rasam.

Ingredients

  • வெல்லம்
  • 1 small lemon size Tamarind
  • 250 ml Water
  • 500 ml Water
  • 1 fistful கொத்தமல்லி
  • 2 nos Green Chillies
  • 1.5 tsp மிளகு
  • 1.5 tsp சீரகம்
  • 1 tbsp Grated Coconut
  • 1.5 teaspoon Rasam Powder
  • 0.5 tsp Asafoetida
  • Salt
  • Turmeric Powder
  • 0.5 cup Cooked Toor Dal
  • 3 nos Tomato
  • 2 tsp Ghee
  • 1 tsp Mustard seeds
  • 1 sprig Curry leaves

Equipment

PanBlenderStoveMixing spoonBowl