Rasam(Charu)

Rasam is one of the easiest one which goes well with the Rice. It is made of Tamarind pulp. There are many methods to prepare Rasam. I tried most of them, and here is the recipe for my favorite one.







Ingredients:


Mustard seeds- 1 tsp
Jeera- 1 tsp
Urad daal- 2tsp
Turmeric Powder- Pinch
Curry leaves- 5 no
Coriander leaves- For the taste
Salt- for taste
Oil- 2tsp
Hing- Pinch
Green chilli- 4 no
Red chilli- 2 no
Black pepper-4 no
Tomato- 1 small
Onion- 1/2 (small)
Tamrind pulp-3 tbsp
Garlic cloves-3 no(big)
Ginger- inch slice
Daniya powder- 1tsp
Rasam Powder- 2tsp(optional)
Sugar- 1tsp


Preparations:


1. Soak the Tamrind for 20mts, squeeze it and get the tamarind pulp(Throw the wastage from it), Keep it separately.

2. Add whole black pepper, green chilli, turmeric, tomato chopped, onion chopped, little salt in the Blender and add 20ml of water, blend as a soft paste.

3. Chop the coriander leaves.


Method:


1.Heat the pan, add oil, add mustard seeds, when they crackle, add jeera, turmeric powder, garlic and ginger slices(or the paste), fry for 2mts.
2. Add curry leaves, red chilli and add the ground masala paste. Cook it till the raw taste goes.

3. Now add Tamrind pulp, Daniya powder, Rasam powder(Optional), salt, sugar, mix well. Cook till a nice boil.

4. Add chopped coriander leaves. Switch of the stove, check the salt.


Now serve hot with the plain cooked rice.








Note: This can be stored about 4days(minimum) in the fridge or 2days by keeping outside at room temperature.


You can make any variations to this recipe by adding or avoiding the ingredients.
Thank you. Bye