Rasam is a item around the Tamil menu without that the food remains incomplete. It's a thin soup made from tomato plants and tamarind that is a great appetizer and it is perfect if you wish to have something light for the meals. Rasam is simple in your stomach helping in digestion. It tastes better still when you're lower having a cold. The vibrant colour, sharp taste along with a nice spicy aroma is sufficient to tickle your tastebuds and then leave you wanting more.
Tamil rasam recipe has numerous variations such as the garlic clove rasam, pepper rasam, mango rasam etc. All of them is ready utilizing a special mixture of spices which is called the rasam powder. This powder is instantly available for sale. In situation the rasam powder isn't available, do not concern yourself because this is a recipe which lets you prepare exactly the same tasty rasam with no rasam powder. This quick Tamil rasam recipe is simple to organize as well as your kids will certainly like it.
So, do this Tamil rasam recipe without ready-made rasam powder.
Preparation Time: ten minutes
Cooking: ten minutes
- Soak the tamarind in tepid to warm water and extract the juice together with your hands.
- Grind the coconut, jeera and eco-friendly chillies together inside a mixer and it aside.
- Wash and cut the tomato plants in quarters. Boil it combined with the tamarind pulp for five minutes. Once it cools mash the tomato plants to produce the juice.
- Now add turmeric powder, pepper powder, hing and salt. Mix well with half cup water.
- Heat ghee inside a pan and add mustard seeds. When the seeds start crackling, add some curry leaves.
- Now pour the tomato and tamarind mixture together with 4 glasses of water within the pan and produce it to boil.
- Once it starts boiling, add some prepared coconut paste and prepare on low flame for just two minutes.
- Now turn off the flame and garnish the rasam with chopped coriander leaves.
- Serve it with hot grain and papads.
Your Tamil rasam recipe is able to be offered. Have a light and scrumptious meal.