Rasam

Name: Rasam
Total time: 1800 s
Yield: 2-serving
Cuisine: Indian
Ingredients: 2 Teaspoons Pepper; 1 Teaspoon Jeera (to be ground); 1/2 Teaspoon Turmeric; 10 - 12 pods Garlic; 4 Shallot onions; 2 Chillies Dry Red; 2 Teaspoons Corriander dry; 2 Cups Water; 1 Tomato; 1 Sprig Curryleaves; 3 - 4 Sprigs Corriander Fresh leaves; 1 Teaspoon Mustard; 1 Teaspoon jeera (for seasoning); 3 Kudampuli (Gambooge); 20 - 30 Grams Jaggery (optional); 1 Pinch Asafoetida; To Taste Salt

Shruti Nair @cook_7798839

Good for cold and cough. Opens up clogged nose n ears instantly.

Shruti Nair @cook_7798839

Good for cold and cough. Opens up clogged nose n ears instantly.

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Ingredients

30 mins

2-serving

2 TeaspoonsPepper
1 TeaspoonJeera (to be ground)
1/2 TeaspoonTurmeric
10 - 12 podsGarlic
4Shallot onions
2Chillies Dry Red
2 TeaspoonsCorriander dry
2 CupsWater
1Tomato
1 SprigCurryleaves
3 - 4 SprigsCorriander Fresh leaves
1 TeaspoonMustard
1 Teaspoonjeera (for seasoning)
3Kudampuli (Gambooge)
20 - 30 GramsJaggery (optional)
1 PinchAsafoetida
To TasteSalt

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Steps

30 mins

1

Grind ingredients: Pepper, Jeera, Turmeric, corriander dry, Garlic, Shallot onions, Dry red chilies into fine paste.
2

In a big pan add 2 cups of water, add the ground masala, tomato, Kudampuli and salt and let it boil. Once it starts boiling simmer it. Add Jaggery.
3

For seasoning: Add oil in a small pan. Once hot, splutter mustard, jeera and Curry leaves. Switch off the stove add asafoetida (it should not burn). Add this to the rasam. Add freshly chopped corriander leaves.Your Rasam is ready to be served..
4

Note: If you don't like the rasam sour you can remove the Kudampuli after couple of hours. Kudampuli can be replaced with tamarind (lemon size). Jaggery is also an optional ingredient as it gives a sweet taste to the rasam.