RASAM

By quality food products

Seedless tamarind

1 tbsp

Tomato, chopped

1

Curry leaves

4-5 sprig

Asafoetida

2 pinch

Turmeric powder

½ tsp

Mustard seeds

1 tsp

Dry red chillies, broken

2 to 3

Coriander leaves, Chopped

2-3 sprig

Oil

2 tsp

Cumin seeds

3 tsp

Whole black pepper

2 tsp

Garlic, roughly chopped

6 to 7 cloves

Salt

as required

  • Pre time

    20 MIN

  • serves

    4

  • difficulty

    Easy

  • Seedless tamarind : 1 tbsp
  • Tomato, chopped : 1
  • Curry leaves : 4-5 sprig
  • Asafoetida : 2 pinch
  • Turmeric powder : ½ tsp
  • Mustard seeds : 1 tsp
  • Dry red chillies, broken : 2 to 3
  • Coriander leaves, Chopped : 2-3 sprig
  • Oil : 2 tsp
  • Cumin seeds : 3 tsp
  • Whole black pepper : 2 tsp
  • Garlic, roughly chopped : 6 to 7 cloves
  • Salt : as required
  • Soak the tamarind in 1/2 cup warm water for 20 to 30 mins.
  • Squeeze the pulp from the soaked tamarind. Strain and keep aside.
  • Powder the cumin seeds, whole black pepper and garlic to a semi-fine consistency.
  • Heat oil in a pan.
  • Crackle the mustard seeds.
  • Add the curry leaves, red chillies & asafoetida and fry for some seconds till the red chillies deepen their colour.
  • Add the tomatoes and saute till the tomatoes soften.
  • Add the cumin, black pepper and garlic mix along with turmeric powder.
  • Stir and then add the tamarind pulp.
  • Add water and stir well.
  • Season with salt.
  • Let the Rasam come to a slow boil
  • Switch off the fire and garnish with chopped coriander leaves.
  • Serve Rasam hot with cooked rice.