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Rasam | Charu is a South Indian specialty and no feast is completed without this tangy, spicy delicacy. It can be had with hot steamed rice or can be had as soup | appetizer. Rasam is good to have during winter season. It is very good in treating common cold, fever and it aids digestion. Everyone have their unique way of preparing this rasam and this is my way J..
- Tomato – 1 No.
- Tamarind – gooseberry size
- Turmeric powder – ¼ tsp
- Asafoetida | Hing – ½ tsp
- Coriander Leaves | Cilantro – 3 tbsp
- Salt to taste
- Pepper – 1 tsp
- Jeera – 1 tsp
- Garlic – 5 pods
- Ghee | oil – 1 tsp
- Mustard – 1 tsp
- Fenugreek seeds – 1 tsp
- Red chilli – 1 No.
- Curry leaves - few
- Soak tamarind in a cup of water and keep aside.
- Mash tomato well in a cup of water. Bring this to boil with asafoetida and turmeric powder.
- In the mean time, grind coarsely the items given For Grinding, without adding water.
- When the tomato water boils, add the ground powder, tamarind extract and required salt.
- In a kadai, pour oil and season the items given “For Seasoning” and pour the seasoning over the rasam. When the rasam becomes frothy on top, switch off.
- Add chopped coriander leaves, close it with the lid for 15 minutes and then serve.
Hot & peppery rasam is ready to be enjoyed with rice & any veg | non-veg side dish of your choice!
- Don’t allow the rasam to boil at the final stage.
Tags: Easy rasam recipe, South Indian Rasam recipes, Tomato-Tamarind rasam recipe, How to make rasam without ready-made rasam powder?, Rasam Varieties