A south Indians meal is never complete without Rasam and rice. It is called Rasam by the people of Kerala and Tamil Nadu and Karnataka calls it charu and Andra Pradesh calls it Saru. A good rasam has a nice flavor of pepper, garlic and curry leaves.
Eastern Condiments has a Rasam Powder which makes preparation of Rasam really simple.
Things you will need.
- Ripe Tomatoes – 2 (size of a tennis ball)
- Shallots – 4
- Ginger – 1 inch size
- Garlic – 4 cloves
- Coriander Leaves – 50 grams
- Red Chili Powder – 1/2 tsp
- Crushed Pepper Corns – 10
- Turmeric Powder – a pinch
- Curry Leaves – 2 sprigs
- Cumin Seeds – 1/2 tsp
- Mustard Seeds – 1/2 tsp
- Dried Red Whole Chillies – 2
- Asafoetida – a pinch
- Tamarind – 50 grams
- Fenugreek Seeds – 1/4 tsp
- Water – 4 cups
- Oil – 2 tsp
- Chop tomatoes, shallots, ginger, garlic and coriander leaves
- Blend ginger and garlic to a smooth paste. At this stage keep 2 cloves of garlic aside.
- Crush the 2 cloves of garlic and pepper corns together, keep aside for tempering*
- Break the dried red chillies into 2 or 3 pieces
- To 100 ml hot water add tamarind. Leave aside for 15 mins. Now squeeze out the tamarind juice
- In a pressure cooker take all the chopped ingredients, ginger/garlic paste and tamarind juice
- Add red chilli powder, turmeric powder, salt and Asafoetida. Add water. Bring to 1 whistle and simmer for 30 mins.
- Use a potato masher to make a fine paste of the pressure cooked ingredients.
- In a pan, heat oil. Add mustard seeds, when they pop, add cumin seeds, broken dried red chilli, Fenugreek seeds, curry leaves, crushed garlic & pepper corns and sauté for 2 mins.
- Add this to the pressure cooked ingredients.
For more easy preparation, visit more products of Eastern Condiments (http://www.Eastern.in)