Herbal Rasam
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South Indians feel the meal as incomplete without Rasam. It is a traditional soup or appetizer we can say. It is a tamarind base soup made with traditional spices like pepper, cumin, garlic etc., There are numerous varieties of Rasam in the cuisine of South India and today I am presenting the herbal Rasam. We make this twice a month and this really makes you fresh and rejuvenating....
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Ingredients
- A small lemon size tamarind
- Tomatoes 2
- Tur dal 3 tea spoons
- Omam Ajwain 2 tea spoons
- Dry ginger a small piece
- Pepper corns 2 tea spoons
- Cumin seeds 1 tea spoon
- Coriander seeds 2 tea spoons
- Red chillies 2
- Garlic pods 4 Optional
- Curry leaves few leaves
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Instructions
- Dry roast the tur dal in a pan till becomes light brown and transfer it to a bowl. Add ajwain seeds, Dry ginger ,pepper, coriander seeds and cumin seeds to it and soak in water for 30 minutes.
- Chop the tomatoes. Take half of them and add to the tamarind and soak in hot water. After ten minutes squeeze the tamarind and tomatoes well and extract juice from it to around 500 ml.
- Grind the soaked dal and others with red chillies, curry leaves garlic to paste adding some water. Keep aside. Boil the tamarind juice with required salt, turmeric powder and 1/4 tea spoon of hing powder.
- Add the remaining chopped tomatoes. After the raw smell goes add the paste with some water. Let it to boil for 3 more minutes.
- Garnish with coriander leaves. Saute it with mustard seeds in a tea spoon of oil. The slurping rasam is ready to sip now.
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