Serves 1
Directions
- 1First, prepare the rasam spice mix: In a small mixer jar, add 3/4 tsp cumin seeds, 1 tsp whole pepper, and 3 dried red chilies. Grind them well and set aside.
- 2In the same mixer jar, add 5-6 cloves of garlic (or 3-4 large ones) and crush them well. Set aside.
- 3In a pot, add coconut oil, and when hot, add a little fenugreek seeds and mustard seeds. Let them splutter.
- 4Add 2 dried red chilies and curry leaves.
- 5Add 2 finely chopped ripe tomatoes and sauté well.
- 6Add 1/2 tsp turmeric powder and 3/4 tsp Kashmiri chili powder, then sauté again.
- 7Add salt to taste.
- 8Add the prepared rasam spice mix.
- 9Add the crushed garlic (if forgotten, warm it slightly before adding).
- 10Add tamarind pulp, made by soaking a gooseberry-sized ball of tamarind in water and discarding the solids.
- 11Add 1.5 cups of water and bring to a boil.
- 12Add a small piece of jaggery (optional).
- 13Finally, add a generous amount of coriander leaves. The rasam is ready.
Ingredients
- 2 tomato
- 1 tspn whole pepper
- 0.75 tspn cuminseeds
- 3 dried red chilly
- 6 pc garlic crushed
- 2.5 tblspn coconut oil
- 0.25 tspn fenugreek seeds
- 0.25 tspn mustard seeds
- 2 dried red chilly
- curry leafs
- 1 small ball tamarind (soaked in water)
- 1.5 cup water
- salt
- 1 small pc jaggery
- coriander leaf
- 0.5 tspn turmeric powder
- 0.75 tspn Kashmiri chili powder
Equipment
mixer grinderpot
Tips
- Do not grind all the dry ingredients and garlic together as they will not grind properly.
- You can add asafoetida powder if desired, although it is not included in this recipe.
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