Rasam|| With out rasam powder|| Ep No :206

 

Rasam is a spicy South Indian soup like dish .It is usually served as a side dish with hot rice.In a traditional South Indian meal , it is a part of a course that includes sambar rice.Rasam has a distinct taste in comparison to sambar due to its own seasoning ingredients and fluid like consistency.
It is traditionally prepared using tamarind base juice , with the addition of Indian sesame oil, turmeric , tomato, chili , pepper , garlic , cumin , curry leaves , mustard , coriander , asafoetida , sea salt and water.
Ingredients

Pepper corns - One tablespoon
Coriander powder- One tablespoon 
Fenugreek seeds - Half tablespoon
Cumin seeds - Half tablespoon
Asafoetida - One small piece
Red chili - Eight Nos
Coconut oil - Three tablespoon
Shallots - Six Nos
Garlic - Six Nos
Curry leaves- One fistful
Tomato - One Nos
Tamarind - One small lemon size
Mustard seeds- Quarter teaspoon
Coriander leaves- Two sticks
Water - Three cups
Salt - As per taste


Method of preparation

Take one tablespoon of pepper corns , one tablespoon of coriander seeds ,
half tablespoon of fenugreek seeds , half tablespoon of cumin seeds , a small piece asafoetida and eight dry red chilies, dry roast and grind them to make fine powder.
Keep an earthen pot , add one tablespoon of coconut oil.
When coconut oil heats up, add one stick fresh curry leaves .
Then add six chopped shallots and six crushed garlic, saute well.
In one glass of hot water , add one lemon size tamarind for soaking.
Now add one chopped tomato, add salt and cook well.
Now add prepared powder to it, stir well.
Then add tamarind water along with a cup of another water, bring boil.
Then add one more cup water, allow to boil for fifteen minutes.
Cover and cook it.Then switch off the flame.
Keep another pan and add two tablespoon of coconut oil.
Once coconut oil heats up , add quarter teaspoon of mustard seeds .
Then add s a stick of fresh curry leaves and switch off the flame.
Add to the rasam along with two sticks of coriander leaves .
Cover and keep for ten minutes.
Serve with hot rice.

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