Are you getting cold? Don't worry. Just make this rasam and get rid of cold. In villages, everyday rasam being consumed in order to have perfect digestion system. It will have garlic, cumin, pepper and tamarind which build best digestion.
Ingredients:
Tomato – 1
Crushed Garlic pods – 6
Cumin powder – 2 teaspoon
Peppercorns – 1 teaspoon
Curry leaves – 1 spring
Coriander leaves chopped – 3 teaspoon
Turmeric powder – ½ tablespoon
Tamarind paste – 2 teaspoon
Mustard seeds – 1 tablespoon
Cumin seeds – 1 tablespoon
Dry Red chilli – 4
Salt to taste
Oil for seasoning
Steps:
Add ½ table spoon of cumin powder and 1 teaspoon crushed fresh pepper in a bowl.
Add 6 crushed garlic pods.
Add 1 finely chopped tomato, 1 spring curry leaves, 3 teaspoon chopped coriander leaves, ½ table spoon Turmeric powder, 2 teaspoon Tamarind paste.
Now add enough water and salt.
Stir it all together. Now Rasam mix is ready.
Heat a pan and add 2 teaspoon of groundnut oil.
Once oil hot, add 1 table spoon mustard seeds , 1 tbsp cumin seeds and 4 broken red chilli.
Once mustard starts spluttering, add the rasam mix.
Bring to boil for 5 minutes.
Now the authentic rasam is ready to serve.
Ingredients:
Tomato – 1
Crushed Garlic pods – 6
Cumin powder – 2 teaspoon
Peppercorns – 1 teaspoon
Curry leaves – 1 spring
Coriander leaves chopped – 3 teaspoon
Turmeric powder – ½ tablespoon
Tamarind paste – 2 teaspoon
Mustard seeds – 1 tablespoon
Cumin seeds – 1 tablespoon
Dry Red chilli – 4
Salt to taste
Oil for seasoning
Steps:
Add ½ table spoon of cumin powder and 1 teaspoon crushed fresh pepper in a bowl.
Add 6 crushed garlic pods.
Add 1 finely chopped tomato, 1 spring curry leaves, 3 teaspoon chopped coriander leaves, ½ table spoon Turmeric powder, 2 teaspoon Tamarind paste.
Now add enough water and salt.
Stir it all together. Now Rasam mix is ready.
Heat a pan and add 2 teaspoon of groundnut oil.
Once oil hot, add 1 table spoon mustard seeds , 1 tbsp cumin seeds and 4 broken red chilli.
Once mustard starts spluttering, add the rasam mix.
Bring to boil for 5 minutes.
Now the authentic rasam is ready to serve.
