Rasam is a South Indian delicacy. It is traditionally prepared using tamarind juice as base in addition to tomato, chili pepper and other spices as seasonings. There are many types of Rasam and Kottu Rasam is one of them. It is usually made when someone has a bad cold and gives a soothing effect. My mom made it today as it is a rainy day and the climate is quite cool. It can be served as a soup as well. Best for the monsoon season.
Serves 4
Ingredients
Pulp of Tamarind (size of small lemon)
1 1/2 tsp Rasam Powder
A pinch of Asafoetida
1tsp Jeera
1tsp Mustard seeds
1tbsp Dhania seeds
1tbsp Tur Dal
2 medium Tomatoes, cut into 4 slices each
Few Kadipatta leaves
3 tumbler Water
1tsp Ghee for tempering
Salt to taste
Coriander leaves for garnish
Coriander leaves for garnish
Preparation
1. In Tamarind pulp add one tumbler water along with tomatoes slices, rasam powder, asafeoida, Kadipatta and salt and boil for 15mins.
2. Then, add 2 tumbler water and boil for some more time.
3. Prepare the tempering by heating 1tsp ghee and frying the mustard seeds, jeera, dhania seeds, tur dal and kadipatta until the mustard seeds crackle.
4. Add the same to the rasam.
5. Garnish with coriander leaves and serve hot.
2. Then, add 2 tumbler water and boil for some more time.
3. Prepare the tempering by heating 1tsp ghee and frying the mustard seeds, jeera, dhania seeds, tur dal and kadipatta until the mustard seeds crackle.
4. Add the same to the rasam.
5. Garnish with coriander leaves and serve hot.
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