Spicy Rasam

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Technique: Boil Recipe
Difficulty: Easy

Take a look at more Dips-Spreads Recipes. You may also want to try Basic Mayonnaise Sauce, Sweet Corn Relish , Homemade Mango Jam, Hummus with Carrot and Celery Sticks

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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

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

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