Rasam Recipe | South Indian Hotel Style

Rasam Recipe | South Indian Hotel Style

from indianhealthyrecipes.com

Ingredients

  • 2 to 3 medium tomatoes (or (1 to 11/2 cups) chopped or pureed)
  • ⅛ teaspoon turmeric
  • 1/2 to 3/4 teaspoon salt
  • 21/2 to 3 cups water
  • 1 teaspoon Tamarind ((optional, use as needed) or lemon juice)
  • 1 to 2 tablespoon jaggery (or sugar (or as needed))
  • 1/4 cup coriander leaves (with stems chopped finely)
  • 1 1/2 tablespoon oil ( or ghee)
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds ((jeera))
  • 1 dried red chili ((broken) (less spicy kind))
  • 1 sprig curry leaves
  • 1 pinch hing ((asafoetida))
  • 3 to 4 cloves garlic (crushed (optional))
  • 1/4 teaspoon fenugreek seeds ((methi seeds))
  • 1/4 to 1/2 teaspoon pepper corn ((black pepper))
  • 11/2 teaspoon cumin seeds ((jeera))
  • 1 small dried red chili (optional (use less spicy kind))

Directions

  1. 1

    Add ¼ teaspoon methi seeds and 1 dried red chilli to a small pan and begin to dry roast them on a low to medium heat.

  2. 2

    When the seeds turn light golden, then add 1½ teaspoon cumin seeds & ¼ to ½ teaspoon pepper corn. Roast them briefly until the seeds begin to smell good. Turn off the heat.

  3. 3

    Cool & add this to a grinder or spice jar or mortar pestle. Grind them to a fine powder.