Tamilnadu Rasam - little bit sour and spicy
Ingredients
Tomato - 2 big
Green chilly - 2
Cumin seeds - 1/2tsp
Garlic - 2
Chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Pepper powder - 1/4 tsp
Asafoetida powder less than 1/4 tsp
Corriander leaves 1/4 cups chopped
Salt to taste
Tamarind gooseberry size
Mustard seeds - 2 tsp
Fennugreek seeds few
Water - 2 cups
Jaggery - small (opt)
Oil - 2 tsp
Dry red chillies - 2 Preparation
First of all take small jar of mixie and put the garlic, green chillies and cumin seed and make a fine paste. You can 1/2 tsp to 3/4 tsp of cumin seeds as you like and garlic can add extra if you like the taste. Put little amount of water and grind or even you can crush it. Keep it aside.
Take 2 large or 3 medium sized well ripe tomatoes which shouldn't be too sour. Chop them. Make sure they are ripe to get the real taste of rasam. Soak a lemon sized tamarind in water. Keep it aside and we can squeeze the water after sometime.
Take a kadai, pour sunflower oil into it. You can even add sesame oil. Since its tamil recipe oil is good . When the oil is hot enough, add dry red chillie, add mustard seeds, when it splutters, add 2 pinches of fennu greek seeds into it. Add few corriander leaves. Make sure that the mustard and feenu greek seeds have spluttered properly.
When its done, add the chopped tomatoes into it. Put salt and mix it well. Close the kadai and let the tomatoes be cooked for 2 minutes and we can do the remaining procedures. When its cooked add the powders one by one. Add turmeric powder, then chillie powder and you can even add corriander powder. Then add the garlic, green chillie paste stir it well. Stir them until the raw smell goes. Taste and add salt if required.
Cumin seeds - 1/2tsp
Garlic - 2
Chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Pepper powder - 1/4 tsp
Asafoetida powder less than 1/4 tsp
Corriander leaves 1/4 cups chopped
Salt to taste
Tamarind gooseberry size
Mustard seeds - 2 tsp
Fennugreek seeds few
Water - 2 cups
Jaggery - small (opt)
Oil - 2 tsp
Dry red chillies - 2 Preparation
First of all take small jar of mixie and put the garlic, green chillies and cumin seed and make a fine paste. You can 1/2 tsp to 3/4 tsp of cumin seeds as you like and garlic can add extra if you like the taste. Put little amount of water and grind or even you can crush it. Keep it aside.
Take 2 large or 3 medium sized well ripe tomatoes which shouldn't be too sour. Chop them. Make sure they are ripe to get the real taste of rasam. Soak a lemon sized tamarind in water. Keep it aside and we can squeeze the water after sometime.
Take a kadai, pour sunflower oil into it. You can even add sesame oil. Since its tamil recipe oil is good . When the oil is hot enough, add dry red chillie, add mustard seeds, when it splutters, add 2 pinches of fennu greek seeds into it. Add few corriander leaves. Make sure that the mustard and feenu greek seeds have spluttered properly.
When its done, add the chopped tomatoes into it. Put salt and mix it well. Close the kadai and let the tomatoes be cooked for 2 minutes and we can do the remaining procedures. When its cooked add the powders one by one. Add turmeric powder, then chillie powder and you can even add corriander powder. Then add the garlic, green chillie paste stir it well. Stir them until the raw smell goes. Taste and add salt if required.
Squeeze the tamarind and pour the water into the cooked tomatoes. Check the sourness of the mix and with that adjust the amount of tamarind water to be added. To reduce the quantity you can add little boiled water. The medium sourness is must for tasteful rasam. The taste of tomato to be dominant in this recipe. Add Pepper powder and asafoetida powder stir it well. Leave the mix to boil for 8 minutes in medium flame.
Open the kadai and add few coriander leaves. Finally add jaggery (very small piece) or sugar 1/2- 1 tsp. Have to add only if you like.
Remove the kadai from flame and rasam is ready to serve with rice.