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1 tsp pepper/
Red Chilli powder
3 tsp oil
Salt to taste
3 cup water
Handful of chopped cilantro/coriander leaves
How to Make Cherry rasam
Soak tamarind in 1 cup of water for 20-30 minutes.
You can speed up the process by using hot water for soaking or by letting it cook in a microwave for a minute or two.
Wash cherries. Remove the cherry stem.
Using a paring knife, make a cut in the centre around the seed. Gently twist the cherries by holding it in two hands to separate the two halves.
Now, you will have the seed sticking to one half.
Remove it gently using a knife or your hand.
In a blender/mixie, add these cleaned cherries and roughly chopped tomatoes.
Grind it to a smooth paste. Ensure that no pulp remains.
You might want to grind it for a minute or two.
Grind pepper and cumin seeds to a fine powder in a pestle n mortar or a spice grinder.
Now, extract the tamarind pulp by squishing and squeezing. Discard the tamarind flesh.
In a saucepan, add oil. When it is hot, add mustard seeds and let it splutter.
Then, add cumin seeds, asafoetida, crushed/minced garlic and curry leaves.
Immediately, add tamarind water. You might want to use a strainer to remove any flesh or impurities.
When it starts boiling slightly, add the cherry tomato paste.
Then, add pepper cumin powder, salt and red chilli powder.
When it is about to reach boiling temperature, add coarsely chopped coriander leaves and remove it from the stove.
The trick of making good rasam is to not over boil it.
Serve it as a soup or with hot piping rice.
Recipe Courtesy: Food for 7 Stages of Life
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.