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Lakshmi's Cookbook Videos

Rasam


Rasam!
Every south Indian meal is incomplete without rasam. The best comfort food on a cold rainy afternoon. Apart from having it with hot white rice, many people also have it as a soup. That’s how comforting it is! There are many many variations of rasam, each with a unique ingredient. Today, I am sharing the recipe of the simple, humble rasam, made the regular way. I have used I flo rasam powder. Rasam is a water-based dish. It has just the right amount of spice- not too overpowering, not too mild. The tamarind , tomatoes and curry leaves  give it the super fresh flavor. This is extremely easy to make and is the perfect thing when looking for a simple and comforting meal!

Preparation time: 5 mins| Cooking time: 10 minutesCourse: Main| Cuisine: Indian

Ingredients:

Tamarind – small gooseberry size (soak in warm water for 10 to 15 minutes and make juice of it and keep ready)
Tomato- 1
Rasam powder- 2 tblsp
Water- 2 cups
Salt- as needed
Oil- 1tsp
Mustard seeds- ¼ tsp
Urad dal- ¼ tsp
Red chilies- 2
Curry leaves- few
Coriander leaves- few

Method:

1.       Heat oil in a kadai. Add mustard seeds and urad dal and let it splutter. Add red chilies and curry leaves.
2.      Now add sliced tomatoes and stir well. Add rasam powder and mix well.
3.      Add the tamarind juice, water and salt. Cook on low medium flame. Don’t let it boil. Switch off flame when froth starts forming in the edges. Garnish with coriander leaves.
4.      Serve hot with white rice.

Notes:

·        Don’t let the rasam to boil. It changes the taste.
·        Increase rasam powder quantity according to your preferred spice levels.         

 Step by step pictures


heat oil in a kadai. add mustard seeds 
and urad dal. when it splutters, add
red chilies and curry leaves. 
now add chopped tomatoes and 
rasam powder. mix well
add salt and stir well until
 the tomatoes are mashed
add tamarind juice and water.
cook on low medium flame.
don't let it boil. switch off flame
when you see froth at the edge of the kadai.
garnish with coriander leaves and 
serve hot with white rice.

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