Ingredients
- Whole black pepper – 1 tbsp.
- Cumin seeds – 1 tbsp.
- Garlic – 5 pods
- Red Chili – 3
- Tomato – 2
- Tamarind – lemon sized ball
- Coriander leaves – few chopped roughly
- Salt – to taste
- Oil – 2 Tbsps.
- Mustard seeds – 1 tsp
- Curry leaves – 1 sprig
- Hing – a generous pinch
Instructions
- Soak tamarind in a cup of warm water and extract its juice.
- Heat a pan and dry roast Whole black pepper, garlic, few Curry leaves, 1 Red Chili and Cumin seeds, till the aroma arises. Let it cool.
- Transfer to a mixie jar and grind it to a coarse powder. You can also use your mortar and pestle.
- In a large pan, heat 2 tbsp. oil and splutter 1 tsp Mustard seeds, 2 Red Chili, few Curry leaves and pinch Hing.
- Now add 2 Tomato and Salt, saute for a minute or until tomatoes turn soft and mushy.
- And then add the prepared masala paste and saute for a minute.
- Further, add 1 cup tamarind extract and 3 cup water. mix well.
- Boil on medium flames until froth starts forming at the top. Once froth starts forming on the top, turn off the heat.
- Garnish with finely chopped coriander leaves.
- Serve hot with steamed rice and any vegetable curry or you can have it as a soup.
- Do not boil the rasam any longer than 10 minutes. The more the rasam cooks, the more rancid it will taste.
No comments