Rasam is among the popular dishes of South India. Rasam is ready mainly using pepper and tamarind. Rasam is extremely simple to prepare and my mother accustomed to prepare this almost everyday. We are able to even drink it just like a soup or might have with Grain. Many people add lentils to help make the rasam tiny bit thick. I've already shared Parippu Rasam / Dal Rasam. Should you perfer rasam to become thicker you'll be able to use that recipe. Today I'm discussing an easy kerala style rasam that is super easy to organize and it is very watery. We are able to even refer to it as as tomato rasam.
- Heat oil inside a pan and add mustard seeds. If this crackles, add dry red chillies adopted by crushed ginger root and garlic clove and saute till it might be light brown colored.
- Adding crushed eco-friendly chillies minimizing the flame and add pepper powder, red chilly powder, coriander powder, fenugreek powder, turmeric powder and asafoetida powder and fry for under one minute.
- Adding finely chopped tomato plants together with 1 1/2 glasses of water, tamarind paste and enough salt. Prepare for 15-twenty minutes in medium flame or up until the tomato plants are fully cooked. Then finally add chopped coriander leaves and curry leaves and take away in the flame after 2 minutes.
Enjoy with Grain.