Rasam is a South Indian traditional dish of Onam Sadhya, usually prepared with tamarind, black pepper, jeera and garlic as an accompaniment, with a strong taste of spices such as red chilli, turmeric, coriander, and others as seasonings. The dish mainly served with boiled rice. In Kerala, you can find different varieties of rasam available. Today I will show you Rasam with tomatoes. When serving Rasam in South India, one must add some of the dishes to a thin crusty piece of banana leaves, so that the flavor of the dish can be enhanced. This rasam best for cold and cough too.
Ingredients for Tomato Rasam (4 to 5 Servings)
Tomato 2 Nos (170 g)
Tamarind (30 g)+ Water 2.5 Cups(625ml) to make tamarind juice
Turmeric Powder Quarter teaspoon
Coriander Leaves
Curry Leaves
Garlic (11 to 15 cloves)(20 g)
Ginger(Small Piece) (10 g)
Coriander Seeds/ Powder (Half tablespoon)
Cumin Seeds(Jeera) Half tablespoon
Black Pepper 1.5 tablespoon or Black Pepper Powder 1 tablespoon
Shallots 5 to 6 nos (40 g)
Or Onion(Small Piece)
Green Chilli 2 Nos
Coconut Oil 2 tablespoon
Mustard Seed Half tablespoon
Hing Powder (Asafoetida) Half teaspoon
Fenugreek Powder Quarter teaspoon
Dry Red Chilli 2 Nos
Red Chilli Powder Half teaspoon
Salt to Taste
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PLEASE NOTE: I use coconut oil for most of the South Indian dishes, especially authentic Kerala recipes. However, you can use any cooking oil according to your personal choice. If there is any must use scenario, I will tell you that in the video.
Coconad Coconut Oil Online links:
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6 окт 2024
