Rasam is a South Indian dish, traditionally prepared using tamarind juice as a base, with the addition of tomato, chili pepper, cumin and other spices as seasonings.
Preparation Time : 10 minutes
Boiling Time : 20 minutes
Serving : 2 persons
- Carrot - 1/2 cup roughly chopped
- Coriander Stems - 1 1/2 cup
- Bay Leaf - 1
- Cumin Seeds - 1 tablespoon
- Cloves - 5-6
- Green Chili - 1
- Tamarind - 1 1/2 tablespoon
- Cinnamon Stick - 1 inch
- Ginger - 1 inch
- Garlic - 4
- Water - 2-3 cups
For Seasoning :
- Black Mustard Seeds - 1 tablespoon
- Turmeric Powder - 1 tablespoon
- Red Chili Powder - 1 tablespoon
- Onion - 1 finely chopped
- Curry Leaf - 1 sprig
- Tomato - 2-3
- Ginger Garlic Paste - 1 tablespoon
- Whole Red Chili - 1
- Coriander Leaves - 1/4 cup
- Salt - according to taste
- Oil - 1 tablespoon
1. Here are all the ingredients.
2. Crush ginger and garlic roughly.
3. Take 2-3 cups of water in a pan, add the crushed ginger and garlic.
4. Add all the stock ingredients in the water, cover and let it boil for 20 minutes on low flame. Here I am using discarded stems part of coriander leaves.
5. Once done, drain the water and keep it aside.
You can save the boiled carrots and use them in any soup, vegetables or any curry.
6. Heat 1 tablespoon of oil in a pan, add 1 tablespoon of black mustard seeds and let it splutter.
7. Add whole red chili, curry leaves and saute for 1 minute.
8. Add sliced onion and and saute for 1-2 minutes.
9. Add chopped tomatoes and saute for 2 minutes.
10. Add the made stock, salt, turmeric powder,red chili powder and mix well. Cover and boil for 5 minutes.
11. Once boiled, add chopped coriander leaves and mix well. Turn off the heat.
12. Serve hot.
Please try this easy and simple recipe and let me know in the comment section how it comes for you. If you like the recipe please like, share and subscribe this blog. If you have any question or any doubt you can leave a message in contact me section at the bottom.
1. Turmeric Powder
2. Whole Black Mustard Seeds
3. Whole Red Chili
5. Curry Leaf