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Spicy Rasam Recipe

Spicy Rasam is a popular Continental Dips and Spreads
Author :
 
On :
Thursday, 17 April, 2014
Category :
Kid friendly Recipe
Course :
Dips and Spreads Recipe
Cuisine :
Continental Recipe
Technique :
Boil Recipe
Difficulty :
Easy
Servings :
Serves 2
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 3 - ripe Tomatoes
  • 1 stalk - Curry leaves
  • 2 flakes - Garlic
  • 2 sprigs - Mint leaves
  • 2 to 3 sprigs - Coriander leaves
  • 1 strip - tamarind, broken to bits
  • 1 - Red Chilli dry or fresh
  • 1 tbsp - jaggery, grated
  • 1 tsp - Cumin seeds
  • 8 to 10 - peppercorns
  • 1/2 tsp - sambhar masala powder
  • 1/2 tsp - Coriander seed (dhania) powder
  • 2 to 3 pinches - Turmeric powder
  • For seasoning:
  • 1/2 tsp - Cumin seeds
  • 1/2 tsp - Mustard Seeds
  • 2 to 3 pinches - Asafoetida powder
  • 1 stalk - Curry leaves
  • How to Make Spicy Rasam:

    1. Steam or microwave halved tomatoes, till soft. Remove skins, allow to cool. Put in a small electric mixie.
    2. Add curry leaves, garlic, mint, coriander, tamarind.
    3. Add chilli, jaggery, grind to a not-too-smooth paste.
    4. Heat a pan, dry roast, peppercorns and cumin seeds on low.
    5. When aroma exudes, take off fire, crush to a powder.
    6. Add to tomato paste, add 5 cups water.
    7. For Seasoning:
    8. Heat pan, add seeds allow to splutter.
    9. Add asafoetida, curry leaves, follow by adding rasam.
    10. Add all other masala powders, ground powder, salt.
    11. Bring to a boil.
    12. Serve hot as a beverage on cold days, or with rice and papads.



     

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