Rasam is our all time favourite and we love eating it hot, crispy dosas and even idlis. So go ahead and treat yourself to this delicious curry!
Print Recipe Saravana Bhavan Rasam Recipe
Tangy & Delicious Rasam!
Begin by soaking the tamarind in the warm water for about half an hour.
Meanwhile grind the peppercorns, cumin seeds and the garlic together and set aside.
Squeeze out the tamarind pulp, strain it and set that aside as well.
Heat oil in a pan and add mustard seeds to it.
Once the seeds crackle, add curry leaves, red chillies, turmeric and asafoetida and cook for about a minute on low flame.
Add the tomatoes and once they soften, add the cumin mixture and stir.
Cook for another minute and add the turmeric pulp, water, salt and stir it all well.
Let the rasam come to a boil and then simmer it on low heat for about five minutes.
Serve it hot garnished with coriander.