rasam / a hot & spicy South Indian soup

rasam

            Rasam is a hot South Indian soup. While it is in some cases served all alone as a soup, it is generally filled in as a side for rice, puttu, idiyappam, or dosa. A customary South Indian dinner, is important for a course that incorporates sambar rice and curd rice. Rasam has an unmistakable desire for correlation with sambar because of its flavoring fixings and its liquid irregularity. 

ingredients

 1. pepper corns                           gm 5

 2. jeera                                        Gm 5 

 3. Garlic                                      2 no. 

 4. Coriander leaves sprig            2-3 

 5. Salt Gm To taste 

 6. Tamarind                                Gm 15 

 7. Mustard                                  Gm 4 

 8. Curry leaves spri                        g 1 

 9. oil                                            ml 10 

 10. Tomatoes                                gm 60

method to prepare rasam at home.

Pre- preparation: 

1. Make Rasam Powder Take a spoon of Pepper, a spoon of jeera, and 2 garlic pieces and crush them, and made a paste. This is Rasam Powder/Paste. Moment rasam powder is available watching out.

 2. Hold a little jeera for treating

3. Make a paste of tomato and tamarind

 The course of action:

 1. Keep the dish on reach and add oil. 2. Add tamarind paste and tomato paste and blend in rasam powder

 3. Add around 250 ml of water 4. Change getting ready.

 5. Temper with a little jeera and curry leaves Note: To make tomato rasam, add the extra tomato crush.      To stamp Garlic rasam, add 3 extra garlic units. To check Pepper rasam, add 2 spoons of pepper powder. To make ginger rasam, add crushed ginger to the rasam

Decorate: finely chopped coriander leaves 

thanks for reading,