Rasam is a very tasty, spicy dish in south Indian menu..It is very popular and common dish that is prepared on a daily basis in every kitchen in south Indian homes. This is a super simple method rasam recipe called as hotel style rasam which is famous too.Rasam is also popularly called as Charu in Andhra Pradesh and Saaru in Karnataka.
It is folded with onion,tomato and tamarind. garlic used in the
rasam is good for digestion problems.also,pepper corns gives
the hotness. The taste of the rasam depends on the fresh
tomatoes that are used in this dish. This flavored soup like
dish is a very delicious combination with white rice, papad
and pickle.
Check out another rasam recipes
PREPARATION TIME- 15 MINUTES
COOKING TIME- 20 MINUTES
onion - 1 Small
medium sized ripen tomato -4-5
green chillies 4-5
salt - To Taste
red chilli pdr - 1/2 teaspoon
coriander powder - 1 tsp
tamarind pulp 1 tbsp
turmeric powder -1/2 teaspoon
for popu/tadka
little fenugreek (methi) seeds 1 To Taste
urad dal 1 Teaspoons
red chillis 2 no
hing/inguva powder -2 Pinches
Mustard seeds -1/2 tsp
To make a coarse paste
black pepper corns- 5-6
garlic pods -3
jeera/cumin seeds - 1 teaspoon
Adjust the spice taste according to your taste.
HOW TO COOK
in a vessel take water,chopped tomato,chopped onion,green chillies,salt,tamarind pulp..Boil for 15 minutes..or until tomatoes cooked.Add in coriander powder also.
Then using potato masher mash tomato mixture little bit.another side,using mortar&pestle make a coarse paste of black pepper corns,garlic pods,jeera and add in cooked tomato mixture..
Make a good tadka in pan,with given mentioned ingredients and top it on rasam and simmer for 5 more minutes.Throw handful of freshly chopped cilantro leaves in rasam and serve hot.
