Rasam

Name: Rasam
Total time: 1800 s
Yield: 4 serving
Cuisine: Indian
Ingredients: 5 medium sized chopped tomato; 2 or to taste chopped green chilli; 1" chopped ginger; 10 pieces curry leaves; 2 tbsp chopped coriander leaves; 1 tbsp oil/ghee/butter; 1 tbsp Rasam powder (homemade); 1 tsp or to taste salt; 1/2 tsp mustard seeds; 1/8 tsp asafoetodia; 4 whole dry red chilli; 1 tbsp tamarind

NEETA BHARGAVA @neeta8297

Varanasi (UP)

#GA4
#Week12
#PuzzleAnswer
#Rasam

NEETA BHARGAVA @neeta8297

Varanasi (UP)

#GA4
#Week12
#PuzzleAnswer
#Rasam

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Ingredients

30 minutes

4 serving

5medium sized chopped tomato
2or to taste chopped green chilli
1" chopped ginger
10 piecescurry leaves
2 tbspchopped coriander leaves
1 tbspoil/ghee/butter
1 tbspRasam powder (homemade)
1 tspor to taste salt
1/2 tspmustard seeds
1/8 tspasafoetodia
4whole dry red chilli
1 tbsptamarind

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Steps

30 minutes

1

Collect all ingredients of Rasam & soaked the tamarind in 1/2 cup of lukewarm water for 15 minutes. Keep aside.
2

Take a pressure cooker add one cup of water, 5 curry leaves, chopped tomato, ginger and green chilli. Close the lid & let it one whistle. Turn off the heat.
3

When cooker's pressure is released, open the lid and transfer the tomato paste in mixer jar and make smooth paste.
4

Sieve the soaked tamarind & make fine tamarind water. Keep aside.
5

On medium flame heat oil/ghee/butter in a wok. Add mustard seeds, asafoetodia, rest curry leaves & whole dry red chilli. Saute nicely. On simmer roasted for 10 seconds.
6

On medium flame combine tomato paste,three cup of water & tamarind water. Stir occasionally. When Rasam comes to boiled add salt and Rasam powder. Mix well & stir continuously for 2-3 minutes on simmer.
7

Switch off the flame. Add coriander leaves. Now RASAM is ready to serve.
8

Hot Rasam, pour into the serving bowl/glass & served. Enjoy!!