My Hubby loves rasam a lot. But I am just opposite to him. According to me I think that if we have fever then we should take rasam. This was my concept. In the beginning stage of cooking my rasam will not taste good. My hubby says it is like tamarind water. He said please do not make rasam. Then when I went to india I got some rasam powder mix. It also did not help me. So I searched different type of rasam and I found where I have done a blunder mistake. The problem was I left the rasam to boil for sometime. Now days I am preparing different types of rasam. My hubby asks me now to keep rasam daily.
INGREDIENTS
TOMATO
|
1
Big
|
TAMARIND
|
A
Small goose berry size
|
GARLIC
|
1
- 2
|
PEPPER
|
¾
Tsp
|
JEERA
|
½
Tsp
|
SALT
|
To
Tase
|
TURMERIC
POWDER
|
A
Pinch
|
MUSTARD
SEEDS
|
¼
Tsp
|
DRY
RED CHILLY
|
1
|
ASAFOETIDA
|
A
Pinch
|
CURRY LEAVES, CORAINDER LEAVES
|
Few
|
OIL/GHEE
|
½
Tsp
|
STEP BY STEP PICTURES
Take the tomato in a mixie jar.
Grind the tomato into a puree.
Crush pepper,jeera. Extract tamarind juice.
Mix the tomato paste, pepper, jeera mixture, tamarind juice,crushed garlic,asafoetida,turmeric powder,salt,corainder leaves.
In a kadai pour the rasam.
When it starts frothing switch off the flame.
Taste it with hot steamed rice & potato fry.
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