GolpapdiSeptember 24, 2017
Tofu PattiesSeptember 25, 2017
A traditional south indian dish which has watery consistency and strong flavours of various seasonings.
The aroma of Rasam boiling in the kitchen is what every South Indian’s heart will yearn for. Its tangy-spicy flavour is strong enough to shake out a bad cold, yet soothing enough to warm your heart.
- Sour tomatoes – 4
- Tamarind water – ½ cup
- Water – 3 cups
- Mustard seeds – ½ teaspoon
- Cumin seeds – ½ teaspoon
- Whole dry red chillies – 2
- Curry leaves – few
- Garlic – 3 cloves, finely chopped
- Green chillies – 2, finely chopped
- Ginger-garlic paste – 1 teaspoon
- Turmeric powder – ¼ teaspoon
- Red chilli powder – 1 teaspoon
- Rasam powder (MTR) – 2 teaspoons
- Garam masala – ½ teaspoon
- Roasted cumin powder – ¼ teaspoon
- Mint leaves powder – ½ teaspoon
- Salt to taste
- Oil – 2 tablespoons
- Coriander – to garnish, finely chopped
- Boil the tomatoes. De-skin, puree and filter.
- Mix filtered tomato puree, tamarind water and 3 cups of water. Keep it aside.
- In a small tadka pan, heat oil and add mustard seeds, cumin seeds, dry red chillies, curry leaves, green chillies, chopped garlic, ginger-garlic paste and turmeric powder. Sauté for few seconds.
- Add the above to the tomato-tamarind mix.
- Then add salt, rasam powder, red chilli powder, garam masala, roasted cumin powder and mint leaves powder. Let it cook till 2 boils.
- Garnish with coriander and serve piping hot with rice or medu vadas.
- For mint leaves powder – sun dry the mint leaves till the leaves get crisp. Powder them in a blender.