Rasam Restaurant Style

by JosephineJijo
Rasam in Kerala Style
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Rasam Restaurant Style – pachakam.com
Votes: 1
Rating: 4
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Rate this recipe!
Cuisine Kerala
Prep Time 5 minutes
Servings
people
Ingredients
  • Garlic : 8 pods -
  • Tomato : 1 no -
  • Coriander : as needed -
  • Curry leaves : as needed -
  • Tamarind : tennis ball size -
  • Jeera and pepper : 2 tsp -
  • Mustard : ½ tsp -
  • Fenugreek : ½ tsp -
Cuisine Kerala
Prep Time 5 minutes
Servings
people
Ingredients
  • Garlic : 8 pods -
  • Tomato : 1 no -
  • Coriander : as needed -
  • Curry leaves : as needed -
  • Tamarind : tennis ball size -
  • Jeera and pepper : 2 tsp -
  • Mustard : ½ tsp -
  • Fenugreek : ½ tsp -
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Crush the garlic pods, cut the chilli.
    Rasam Restaurant Style – pachakam.com
  2. Add sufficient water and squeeze the tomato and tamarind andmix well. Extract the juice.
    Rasam Restaurant Style – pachakam.com
  3. In a vessel, add oil and heat it. Add mustard and wait tillit spurts.
    Rasam Restaurant Style – pachakam.com
  4. Add fenugreek and fry till the color changes.
    Rasam Restaurant Style – pachakam.com
  5. Add the jeera-pepper powder, garlic, chilly, coriander andcurry leaves and fry.
    Rasam Restaurant Style – pachakam.com
  6. Add the tomato and tamarind juice.
    Rasam Restaurant Style – pachakam.com
  7. Add the turmeric powder and stir.
    Rasam Restaurant Style – pachakam.com
  8. Let it boil.
    Rasam Restaurant Style – pachakam.com
  9. Serve with rice.
    Rasam Restaurant Style – pachakam.com
  10. :
  11. Variation:
  12. Instead of using powder, it can be grounded and added
  13. Do not boil for long. Remove from flame when it bubblingelse the taste will be bitter.Dhal can also be added In the tomato extractwater to give more taste.
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