by Anupama Murali
Added to 1 cookbook
This recipe has been viewed 6022 times
U can also add some lenthil water if u feel its very spicy.
if serving as soup, add a drop of ghee or little butter before serving.
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Aracha rasam recipe - How to make Aracha rasam
Cooking Time: Total Time:
Tomato - 1
tamarind juice - little to taste ( 1/2 lemon size soaked in warm water)
Hing - little salt to taste
Water - 3 tea cups
GRIND TO PASTE :
Coriander seeds - 1 table spoon
Cumin Seeds - 1/2 tsp
fenugreek seeds - 4 or 5 seeds
black peppercorns - 1 tsp
Red Chillies - 5 or 6
Garlic - 5 crowns
coriander leaves - 2 or 3 strings (cleaned and washed)
Curry leaves - 51/2 tsp mustard seeds ( rai / sarson)
oil 2 tsp
- In a kadai, boil tomato in 3teacups water.
- When the tomato becomes really soft, take it out from the water and mash it with a spoon and put it back in to the remaining boiled water. if the water is to less u can add some more water.
- Add tamarind juice(according to the sour taste u want).
- Add the ground paste with salt and hing.
- Bring the mixture to a boil. let it boil on a medium heat for 2 mins then take it off the heat.
- Heat oil in a separate kadai,
- Add the mustard seeds
- As the seeds splutter add curry leaves,
- Pour this seasoning into the rasam.
- Hot rasam is ready to be served with rice, or as a soup.
This recipe was contributed by Anupama Murali on 20 May 2005
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