Step-by-step
1
firstly, in a small blender take 1 tbsp cumin, 1 tsp pepper, 3 clove garlic and 2 tbsp coriander stem.
2
blend to a coarse paste without adding any water. keep aside.
3
in a large kadai, heat 2 tbsp oil and splutter 1 tsp mustard, 2 dried red chilli, few curry leaves and pinch hing.
4
add in the prepared masala paste and saute for a minute.
5
now add 1 tomato, ¼ tsp turmeric, 1 tsp salt and 1 chilli.
6
saute for a minute or until tomatoes turn soft and mushy.
7
further, add 1 cup tamarind extract and 3 cup water. mix well.
8
cover and boil for 8 minutes or until raw flavour disappears.
9
finally, add 2 tbsp coriander and enjoy south indian rasam with hot steamed rice.
Video
Notes
- firstly, make sure to use fresh spices to get a deep flavour.
- also, adjust the amount of tamarind extract depending on the sourness of tomatoes.
- additionally, adding pepper gives a nice heat kick. so be careful while serving for kids.
- finally, south indian rasam recipe tastes great when prepared freshly.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/south-indian-rasam-recipe-no-dal-rasam/