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Monday, July 11, 2011

Rasam (Indian soup) reposted

It is a tough job for a woman to decide the day's menu.Browsing for the recipes with the available vegetable sometime helps.But when it comes to making rasam which is a regular practice in south Indian houses,it is interesting to have a variety in making this recipe.I thought of making the rasam which I posted in my blog 2 years back.All of us enjoyed having it as a soup than having with rice. I am reposting it here with pictures(if the pictures are too good ,I cannot take the credit,since I owe it to my family member for the clicks).
This particular rasam will be like a clear soup with the tempering of mustard seeds, cumin seeds, curry leaves and garlic cloves. I prepared this many times and am sure it will be liked by all.You can straight away start doing it without prior preparation if you have the ingredients.This requires two full garlic pods.One will be used while making powder and the other for tempering. So first peel garlic and keep.Last but not the least Patience is required to strain the liquid which is a must for making this as a soup.Thanks to the Tv channel for this recipe.


Tomato1 No
Tamarind paste1 tsp
Garlic1 (whole pod)
Turmeric powder1/2 tsp
SaltTo taste                                                                                                                                             

Grind to coarse powder:                                                                                                                     

Pepper1 tsp
Cumin/Jeera1 tsp
Red chilli4 No
Coriander seeds/jeera1 tblsp                                                       

Temper in hot ghee with:

Mustard seeds1 tsp
Cumin1 tsp
Curry leavesLittle
Garlic1 (whole pod)


Coarsely pound coriander seeds,pepper,cummin seeds and red chillies. Peel and crush garlic.
In a  saucepan/vessel take the powder made, crushed garlic, tamarind paste,(1/2 cup of extract of tamarind can be used)  tomato pieces and add 2 glassful water and bring to boil adding salt and turmeric powder.
Strain the water and reserve.Mash the pulp and dilute adding water and take the extract duly filtering again.
Mix both the reserved water and the extract in a vessel. Add salt and jagree and heat again till it is foamy. Remove and temper in hot ghee with mustard seeds,curry leaves and cumin seeds and the peeled garlic cloves. Wait till garlic turns brown and then add to rasam.
Enjoy the hot rasam as an appetizer before your meal.Here is a glassful of it.

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