Скачать или смотреть Kalyana Veetu Rasam | tamarind rasam | South Indian

Rasam recipe | garlic rasam | spicy | how to make rasam

Kalyana veetu rasam:

Making roasted pepper cumin mixture:
Ingredients:
Cumin seeds / Jeera - 1 tbsp
Whole black pepper - 1 tbsp

Method:
1. Dry roast 1 tbsp cumin seeds on low flame until they crackle.
2. Once done transfer to a mortar.
3. Dry roast 1 tbsp whole black pepper on low flame until they crackle.
4. Once done transfer to the mortar and grind the mixture coarse my using a pestle.
5. Keep this aside.

Making squeezed tomato mixture:
Ingredients:
Tomatoes - 4 (squeezed)
Turmeric powder - ½ tsp
Coriander leaves - a handful (roughly chopped)
Jaggery - 1 tsp
Salt - 1 tsp
Curry leaves - a handful
Roasted pepper cumin mixture (made earlier) - 2 tbsp
Green chillies - 2 (slit) (add less if you prefer less spice)

Method:
1. Add all the above ingredients into a bowl and squeeze well.
2. Keep this aside.

Making rasam:
Ingredients:
Oil - 2 tbsp
Mustard - 2 tsp
Cumin seeds / jeera - 1 tsp
Garlic (finely chopped) - 4 or 5 big ones
Curry leaves - a handful
Dry red chillies - 2
Asafoetida - ¼ tsp
Squeeezed tomato mixture made earlier
Tamarind juice - about the size of ½ a gooseberry
Water - 2 cups
Coriander leaves - roughly chopped

Method:
1. Heat 2 tbsp oil on medium low flame and add 2 tsp mustard.
2. Allow this to splutter.
3. Add 1 tsp of cumin seeds/ jeera to this and allow this to crackle.
4. Add 4 or 5 finely chopped garlic to this and fry till raw smell is gone.
5. Now add a handful of curry leaves.
6. Add 2 dry red chillies and ¼ tsp of asafoetida to this.
7. To this now add the squeezed tomato mixture made earlier.
8. Now add tamarind juice - about the size of half a gooseberry.
9. Add 2 cups of water to this.
10. Now add a handful of roughly chopped coriander leaves to this.
11. Rasam is almost done.

Tempering:
Ingredients:
Ghee - 2 tbsp
Curry leaves - a handful
Asafoetida - ½ tsp

Method:
1. Heat 2 tbsp of ghee in a pan on low flame and add a handful of curry leaves.
2. Fry the curry leaves until crispy.
3. Now to this ghee, add ½ tsp of Asafoetida.

Now add this tempering to the rasam.
Enjoy the rasam.


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