24 Aug Rasam
Ready In
10 minutes
Tips
Adding a bit more jaggery elevates the taste.
Serves
4 people
Rasam
Preparation
Prepare the Mixure
Take diced tomato (large), tamarind (2 TBS thick pulp), jaggery (35gms), salt (to taste), Rasam Powder (2 tsp) and fresh coriander in a vessel
Add Water
Add 600 ml water to the above mixture
Cook on Medium Heat
Heat this on medium to high flame for 10 to 12 mins. When this reaches a rolling boil (vigorous state of maintained boiling) close the lid and switch off the flame.
Prepare Tamper
Rasam is now ready! Prepare tamper with asafoetida and curry leaves and add it to the rasam
Add Flavours
Asafoetida and jaggery are optional but when added, these give a delicious flavour to the rasam.
Serve Hot
Boiled Toor Dal (2 TBS) can also be added to step 1 if desired
Ready In
10 minutes
Serves
4 people
Tips
Adding a bit more jaggery elevates the taste.
