making rasam with rasam powder (homemade)
Ingredients
- Tamarind to be rinsed - big gooseberry size
- Homemade rasam powder - 21/2 tbsp
- Tomatoes Bangalore variety - 2 (medium)
- Green-chillies - 2 slit
- Asafoetida - 1/2 tsp
- Salt to taste
- Turmeric powder - 1tsp
- Garlic - 3-4 cloves crushed
- Jaggery -crushed 1tbsp
- Oil - 1 tbsp
- Needed water to make rasam
Instructions
- Rinse tamarind in water for some time.
- Squeeze tamarind and take the extract,keep ready.
- Now keep ready with all the ingredients list and keep a kadai and add oil.
- Add all the ingredients listed except the extract.
- Saute nicely and then add the extract,adjust the sourness by adding needed water.
- When every thing tastes good add chopped coriander leaves and when white foam forms switch off the flame.
Notes
When white foam forms if you leave it then will start to boil.
Be careful not to let the rasam to bubble out.
If it starts to bubble the rasam loses its aroma.
When adding tamarind the correct amount should be added to get nice flavorful rasam.
I usually squeeze the tomatoes instead of chopping it to get maximum flavor.
Adding jaggery is optional but it tastes great with it.
Be careful not to let the rasam to bubble out.
If it starts to bubble the rasam loses its aroma.
When adding tamarind the correct amount should be added to get nice flavorful rasam.
I usually squeeze the tomatoes instead of chopping it to get maximum flavor.
Adding jaggery is optional but it tastes great with it.