Flavorful Coriander Rasam (Kothamalli Rasam) Recipe
20 minutes
1060 reads
About Flavorful Coriander Rasam (Kothamalli Rasam) Recipe
Experience the vibrant flavors of South India with this aromatic Coriander Rasam! Unlike traditional versions, this recipe harnesses the full essence of coriander, creating a uniquely flavorful and refreshing soup. It's perfect for a light meal or as a palate cleanser.The combination of tangy tamarind, spicy chilies, and fragrant coriander leaves delivers a delightful balance of tastes and textures. This recipe is surprisingly simple to make, yet the results are truly exceptional.Whether you're a seasoned cook or a kitchen novice, this Kothamalli Rasam is a must-try for anyone seeking an authentic and delicious South Indian culinary experience. Prepare to be amazed by its simplicity and incredible taste!
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹399.
Recipe Time & More
Prep10 minutes
Cook10 minutes
Total20 minutes
Ingredients
For the Rasam Paste
- 1 Tamarind gooseberry sized ball, soaked in 1/2 cup warm water for 20 minutes
- 1 tbsp Pigeon Pea split pigeon peas
- 2 tsp Peppercorns
- 2 Chili adjust to your spice preference, red
- 4 cloves Garlic optional
- 1 tsp Cumin
- 20 leaves Coriander
- 2 Tomato chopped, ripe
For the Rasam
- 500 ml Tamarind Juice extracted from soaked tamarind
- 1/2 tsp Turmeric
- Salt to taste Salt
- 1/2 tsp Sugar optional, to balance the tartness
For Seasoning
- 2 tsp Clarified Butter clarified butter
- 1/4 tsp Mustard Seeds
- 1/4 tsp Cumin
- 1 Chili broken into pieces, dried, red
- Handful Coriander for garnish
Instructions
Prepare the Rasam Paste
- Heat 1 tsp ghee in a pan. Add toor dal, peppercorns, and red chilies. Fry until the dal turns light brown.
- Add garlic (if using) and chopped tomatoes. Fry for 10 seconds. Remove from heat.
- Add cumin seeds and coriander leaves to the pan. Grind this mixture into a coarse paste using a mortar and pestle or a blender, adding water as needed.
Make the Rasam
- In a saucepan, heat the tamarind juice. Add turmeric powder, salt, and remaining tomatoes. Add sugar (if using).
- Bring to a boil and simmer until the raw smell of tamarind disappears.
- Add the ground paste to the simmering tamarind juice. Simmer until the rasam starts to bubble slightly.
Season and Serve
- Heat remaining 1 tsp ghee in a small pan. Add mustard seeds, cumin seeds, and dried red chili. Once the seeds splutter, pour the tempering over the rasam.
- Garnish with fresh coriander leaves and serve hot.
Recipe Notes
Expert Tips for the Best Coriander Rasam
- For a smoother rasam, blend the paste until completely smooth. If you prefer a chunkier texture, pulse it briefly.
- Adjust the amount of red chilies according to your spice preference. Start with less and add more if needed.
- If you don't have ghee, you can substitute with vegetable oil or coconut oil. However, ghee adds a unique flavor.
- For an even more intense coriander flavor, add a teaspoon of coriander powder along with the paste.
Related Posts You May Like
-
-
Fragrant Coriander Rice (Coriander Pulao)
1148 reads
-
-
-
-
Recipe Nutrition
Calories: 72kcalCarbohydrates: 10gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 6mgSodium: 13mgPotassium: 329mgFiber: 3gSugar: 4gVitamin A: 1191IUVitamin C: 59mgCalcium: 35mgIron: 1mg
Subhashni Venkatesh
Articles: 165
4 Comments
Leave a Reply
You must be logged in to post a comment.
This is perfect! Can’t wait to taste it.
Such a tasty dish! Thanks for the recipe.
This is awesome! Can’t wait to cook it.
This looks so good! Appreciate the share.