Rasam is our staple, comfort curry for all the time, this will be served all along the vegetarian meals, even some people like have this rasam and hot steamed rice after a good Biryani Relish..

This curry is complete herb based one, basically serve for good digestion, so south Indian people who had the habit of serving this curry after the meal will not feel a full filled meal.. so many techniques followed to make this simple curry, this recipe is shared my MIL, which i loved recently..75th post of continuous blogging

Rasam

Recipe Cuisine: Indian | Recipe Category: Curry
Prep Time: 10 mins| Cook time: 10-1 5mins | Serves: 2

Ingredients to Grind

Pepper	1 tsp
Garlic	4-5 pods
Jeera	1 tsp
Coriander Seeds	1 tsp
Red Chilly	2-3 nos

 

Other Ingredients

Tamarind	small gooseberry sized
Tomato	2-3 nos
Oil	2 tsp
Mustard	1 tsp
Curry Leaves	1 spring
Hing	a pinch
Turmeric Powder	1/4 tsp
Jaggery	a pinch
Salt	to taste
Coriander Leaves	2 spring

 

 

Method

Tomato Skin from Chicken Chops Recipe.

 

In the Same bowl, add chopped tomatoes, tamarind, And a cup of water.. 

 

 

Microwave this for 2 mins.. 

 

 

Make them cool and Squeeze the Skin out, If you prefer stovetop, then use a sauce pan to cook this pre step.. 

 

 

And Take Garlic, Coriander Seeds, Rd chilly, Jeera in the mixer, and ground this to powder.. 

 

 

Heat a pan with oil, temper with mustard, Red chilly, Curry Leaves.. 

 

 

Add the Grounded masala.. and saute till the raw smell goes off..

 

 

Add in the prepared tomato & tamarind water.. along with this add turmeric powder and hing.. 

 

 

Bring this to boil in medium flame, cook till you see the bubbles in side of the pan.. don’t allow to roll and boil.. Switch off add, salt, jaggery, and chopped coriander leaves.. 

 

Notes

• • Adding Salt and jaggery in the last step is unique..