Rasam

17 mins
Serves 1
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Directions

  1. 1Take a deep sauce pan and add one tablespoon of oil.
  2. 2Take a deep sauce pan and add one tablespoon of oil.
  3. 3Take a deep sauce pan and add one tablespoon of oil.
  4. 4Add mustard seeds, urad dal, cumin seeds, and a few red chilies to the hot oil.
  5. 5Add mustard seeds, urad dal, cumin seeds, and a few red chilies to the hot oil.
  6. 6Add mustard seeds, urad dal, cumin seeds, and a few red chilies to the hot oil.
  7. 7Add roughly pounded ginger and garlic to the pan.
  8. 8Add roughly pounded ginger and garlic to the pan.
  9. 9Add roughly pounded ginger and garlic to the pan.
  10. 10Add curry leaves to the pan.
  11. 11Add curry leaves to the pan.
  12. 12Add curry leaves to the pan.
  13. 13Add three medium-sized tomatoes to the mixture.
  14. 14Add three medium-sized tomatoes to the mixture.
  15. 15Add three medium-sized tomatoes to the mixture.
  16. 16Add a teaspoon of salt and mix well.
  17. 17Add a teaspoon of salt and mix well.
  18. 18Add a teaspoon of salt and mix well.
  19. 19Add about two to three teaspoons of rasam powder to the mix.
  20. 20Add about two to three teaspoons of rasam powder to the mix.
  21. 21Add about two to three teaspoons of rasam powder to the mix.
  22. 22After sautéing the tomatoes for about two minutes, add three to four cups of water.
  23. 23After sautéing the tomatoes for about two minutes, add three to four cups of water.
  24. 24After sautéing the tomatoes for about two minutes, add three to four cups of water.
  25. 25Let the mixture boil for 10 to 15 minutes on medium flame.
  26. 26Let the mixture boil for 10 to 15 minutes on medium flame.
  27. 27Let the mixture boil for 10 to 15 minutes on medium flame.
  28. 28Add about two teaspoons of thick tamarind puree and mix well.
  29. 29Add about two teaspoons of thick tamarind puree and mix well.
  30. 30Add about two teaspoons of thick tamarind puree and mix well.
  31. 31Let it boil for another five minutes.
  32. 32Let it boil for another five minutes.
  33. 33Let it boil for another five minutes.
  34. 34Check the seasoning and ensure the salt is okay.
  35. 35Check the seasoning and ensure the salt is okay.
  36. 36Check the seasoning and ensure the salt is okay.
  37. 37Garnish with fresh coriander leaves.
  38. 38Garnish with fresh coriander leaves.
  39. 39Garnish with fresh coriander leaves.

Ingredients

  • 2 tsp Rasam powder
  • 2 tsp Rasam powder
  • 2 tsp Rasam powder
  • 3 nos Tomato
  • 3 nos Tomato
  • 3 nos Tomato
  • Ginger & garlic (Roughly pounded)
  • Ginger & garlic (Roughly pounded)
  • Ginger & garlic (Roughly pounded)
  • 1 tsp Salt to taste
  • 1 tsp Salt to taste
  • 1 tsp Salt to taste
  • 3 cups Water
  • 3 cups Water
  • 3 cups Water
  • 2 tsp Tamarind puree
  • 2 tsp Tamarind puree
  • 2 tsp Tamarind puree
  • Coriander leaves
  • Coriander leaves
  • Coriander leaves
  • 1 Tbsp Oil
  • 1 Tbsp Oil
  • 1 Tbsp Oil
  • 0.25 tsp Mustard seeds
  • 0.25 tsp Mustard seeds
  • 0.25 tsp Mustard seeds
  • 0.25 tsp Urad Dal
  • 0.25 tsp Urad Dal
  • 0.25 tsp Urad Dal
  • 0.25 tsp Cumin seeds
  • 0.25 tsp Cumin seeds
  • 0.25 tsp Cumin seeds
  • 2 nos Red chili
  • 2 nos Red chili
  • 2 nos Red chili
  • Curry leaves
  • Curry leaves
  • 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.