Rasam-South Indian Style
|Published||Feb 16, 2010||Cooking Time||10 Minutes|
|Recipe Type||Veg-Main||Preparation Time||10 Minutes|
|Ingredient||Tamarind||Standing Time||10 Minutes|
Description: It is eaten with rice or alone, as a soup. In a traditional meal, it follows the sambar course and is followed by curd rice.It is helpful for digestion.
Recipe of Rasam-South Indian Style
|Boiled Toor Dal||small cup or 50 gms||Grams|
Step1: How to Prepare the Rasam Powder. Add 1 teaspoon of pepper and 1 teaspoon and a little extra of Cumin seed into the mixie . Now add 1 redchillie and 3 nos of garlic pieces to it(No need to peel the garlic ) . Grind this to a semi powder(one single beat is enough -Cumin seed , pepper,Garlic should be broken into small pieces - it should not become powder) Step 2: Preparing the Tamarind Juice Soak the small lemon sized Tamarind in hot water for 5 min . Once it soaked prepare the tamarind extract with 250 ml of water . Step 3: Smash 2 tomatoes in hand and add this to the tamarind extract Step 4: Break the green chillie into 2 halves dont cut with knife and add this to the tamarind extract Step 5:Add Turmeric 1/4th of your teaspoon. Step 6: Add 3 leaf of curry leaf and Corriander leaf into the mixture Step 7: Add salt to taste Step 8: Seasoning Directions In the pan add 2 spoon of oil , once the oil is heated add 1 no of red chillie(break it into pieces) Now add mustard . once it splutters add 2 pinch of hing immediately add 3 leaf of curry leaf to it. Pour the tamarind mixture to this . Let the Mixture boils . Dont let it to boil for much longer time .Once u have seen the white bubbles in the mixture switch of the stove . Finally add the Boiled and smashed Toor dhall to Rasam.
Don't allow the Rasam to boil for longer time . Once bubble is seen .switch off the stove . If you dont have time to boil dal then no need to add the dal .
Posted Feb 16, 2010