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!
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Servings | servings |
Ingredients
- 1 tbsp Tamarind
- 1/2 cup warm water
- 1 chopped tomato
- 2 cups Water
- 10 Curry Leaves
- 2 pinch Asafoetida
- 1/2 tsp turmeric
- 1 tsp Mustard seeds
- 3 dried red chillies
- 2 tsp Chopped coriander
- 2 tbsp Oil
- salt to taste
- 3 tsp Cumin seeds
- 2 tsp black peppercorns
- 6 cloves chopped garlic
Ingredients
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Instructions
- 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.
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