Thursday, 1 March 2012

Rasam Recipe (Vegetarian)

Ingredients:

    • Tomato – 4 no
    • Tamarind –  marble size (adjust as per your need)
    • Turmeric powder – pinch
    • Coriander leaves – few strings
    • Salt – as per taste
  • To grind
    • Red chilli – 2 no
    • Green chilli – 2 no
    • Coriander Seeds – 1 table spoon
    • Black Pepper– 1 tea spoon
    • Cumin seeds – 1 tea spoon
    • Garlic – 6 cloves
    • Curry leaves – few
  • For seasoning
    • Mustard – ½ tea spoon
    • Cumin seeds – ½ tea spoon
    • Fenugreek seeds – few
    • Red chilli – 2 no
    • Curry leaves – few
    • Asafoetida – generous pinch
  • Method
    • Soak tamarind for 10 minutes, extract juice and keep.
    • In a blender add red chilli, pepper, cumin seeds, coriander seeds and grind partially.
    • Then add green chilli, garlic, curry leaves and run the mixer once or twice to grind partially.
    • Mash tomatoes and mix with salt and turmeric powder; add the ground spices, tamarind juice, 3 cups of water; mix and adjust the taste now.
    • Do the seasoning in a pan, add the already prepared spices-tomato-water mix; let it get hot and remove the rasam just before boiling (this can be easily identified by the light yellow foam and air bubbles on the surface); add coriander leaves and mix well.
    • Serve hot with rice or serve as soup or appetizer.

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