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Rasam is highly underrated, but the benefits of slurping on it are many. The spices in Rasam cause a slight increase in body temperature and aid in digestion. A strong Rasam is like the vegetarian version of chicken soup, it can relieve you of cold and is an ideal food when your digestion is on a low. This comfort food tastes great with rice; idli soaked in rasam are a lesser known delicacy.
|Serves||Preparation Time||Cooking Time|
10 – 15 Minutes
15 – 20 Minutes
- Lemon sized ball of tamarind soaked in hot water for 15 min
- 1 tomato
- Rasam powder (recipe below)
- 1 tsp Mustard
- 1 tsp Cumin seeds
- One sprig of curry leaves
- 2 dry red chillies
- 4 garlic cloves
- 1/2 tsp turmeric powder
- Coriander for garnishing
For Rasam powder
- 1Dry roast one tablespoon cumin seeds, one tablespoon pepper and a teaspoon of fenugreek and grind them into a fine powder. Your aromatic rasam powder is ready!
Soak the tamarind beforehand to extract the maximum amount of juice. Extract juice using little water.
Take the juice extract in a bowl and add to it salt, turmeric powder and crushed garlic cloves and a cup of water.
Taste this mixture, add more water if it is very sour. Keep aside.
Blanch and grind the tomato to a fine pulp and set aside.
In a kadhai, heat one tablespoon oil. Add all the tempering ingredients to it and drop a little hing.
Pour the extract-mixture, ground tomato and add 3 to 4 teaspoons of the rasam powder and let it come to a boil on medium flame.
You can also add boiled and mashed urad dal to the rasam.
Garnish with coriander leaves and serve.
180 K cal