Monday, December 13, 2010

Rasam or Chaaru

Servings: 3-4 persons
Water500 ml
Tamarindto taste
Whole Red chilly 1
Garlic1 (mashed)
Tomatoes medium sized1 (diced)
Coriander leavespit full
Curry leaves1 string
Saltto taste
Rasam Powder:Coriander seeds - 2 tsp
Cumin seeds - 1 tsp
Peppercorns - ¼ tsp
(grind into coarse powder)
Sugar¼ - ½ tsp
Tempering seasonings:Fenugreek seeds - few
Mustard’s - ¼ tsp
Red chilly - 1 (break into two)
Garlic - 1 or 2 (flatten)
Curry leaves - few
Oil - 1 - 2 tsp

  • In a pot take water and add all ingredients, except rasam powder and tempering ingredients.
  • Bring to rolling boil and continue to boil till tamarind and tomatoes are well cooked and boiled in water.
  • Add rasam powder and boil it for 2 more minutes. Off the flame.
  • Heat oil and fry tempering ingredients and pour on rasam. Cover and allow to sit for 5 minutes.
  • Garnish with cilantro and serve with appadam or with Fry dishes.

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