Idichu Vecha Rasam
Rasam is prepared with tamarind/tomato juice with the spices roasted and boiled in the tamarind juice.
Servings: 4 Servings
Pin Recipe
Ingredients
- 5-6 large garlic cloves
- 1/2 tsp peppercorns
- 2-3 dry broken red chilli
- 1/4 tsp fenugreek seeds
- 1/2 tsp cumin seeds
- 2 medium sized tomatoes
- 1/2 the lemon sized tamarind
- 1 tsp mustard seeds
- 1 spring curry leaves
- 1 pinch asafoetida
- 1/2 tsp turmeric powder
- 1 tsp corriander powder
- 1 tsp chopped corainder leaves
Instructions
Making masala:
- Take garlic in mortar pestle, roughly smash it with the skin. (Let the skin be in the rasam, it adds to the taste) transfer it to a plate/bowl.
- Again take peppercorns, broken red chilli, fenugreek and cumin seeds in mortar pestle and roughly grind them.
Making Tamarind/tomato juice:
- Boil roughly chopped tomato and tamarind until rolling boil. Smash it and filter it.
Making of rasam:
- Heat 1 tsp oil in kadai, splutter mustard seeds, curry leaves and asafoetida. put in the ground mixture from step 2. saute for just half a minute. pour the tomato and tamarind water.
- Add salt, turmeric powder, coriander powder, chopped coriander leaves. Mix well and let it boil. As soon it starts boiling, switch it off.
Notes
We can add 1 tbsp boiled dal and its optional.
Adding a pinch sugar and a pinch of sambar powder to rasam always gives a special twist to it.