Tuesday, October 6, 2009


As tamilians our lunch/dinner are never complete with Rasam and each home in the south has their own version of Rasam. This is my mom's version. As this has a tangy peppery flavour we prefer this.

Tamarind Water 1 cup
Tomato 3 (Medium)
Garlic 5 pods
Pepper 1 tsp
Jeera 1 tsp
Asafoetida A pinch
Rasam Powder 1 tsp (Optional)
Methi Seeds 1/2 tsp
Mustard 1tsp
Dry Chilli
Curry Leaves
Coriander Leaves

Cooking Method
Coarsely grind Garlic, Pepper, Jeera, Asafoetida, Rasam Powder.
Grind tomato seperately.

Heat oil, add mustard, methi seeds, curry leaves and dry chilli, once the aroma comes, add the coarsely ground garlic mixture.
Add tomato paste and fry till the raw smell is gone, add tamarind water n salt and bring the entire mixture to boil.
Garnish with coriander.

Serve with hot rice n ghee.

Cooking time 30 min
Serves 3

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