Rasam
Directions
- 1Take a deep sauce pan and add one tablespoon of oil.
- 2Add mustard seeds, urad dal, cumin seeds, and a few red chilies to the hot oil.
- 3Add roughly pounded ginger and garlic to the pan.
- 4Add curry leaves to the pan.
- 5Add three medium-sized tomatoes to the mixture.
- 6Add a teaspoon of salt and mix well.
- 7Add about two to three teaspoons of rasam powder to the mix.
- 8After sautéing the tomatoes for about two minutes, add three to four cups of water.
- 9Let the mixture boil for 10 to 15 minutes on medium flame.
- 10Add about two teaspoons of thick tamarind puree and mix well.
- 11Let it boil for another five minutes.
- 12Check the seasoning and ensure the salt is okay.
- 13Garnish with fresh coriander leaves.
Ingredients
- 2 tsp Rasam powder
- 3 nos Tomato
- Ginger & garlic (Roughly pounded)
- 1 tsp Salt to taste
- 3 cups Water
- 2 tsp Tamarind puree
- Coriander leaves
- 1 Tbsp Oil
- 0.25 tsp Mustard seeds
- 0.25 tsp Urad Dal
- 0.25 tsp Cumin seeds
- 2 nos Red chili
- Curry leaves
Equipment
Sauce pan
Tips
- Using big chunks of tomatoes is recommended for rasam, but finely chopped tomatoes can also be used.
- The amount of rasam powder can be adjusted to taste.
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