Do try this!
Step 1 Make a coarse paste of spices
To prepare this rasam recipe, set aside a sprig of curry leaves, 2 dried red chillies, mustard seeds and grind all the rest of ingredients to a coarse paste.
Step 2 Boil rasam for 2-3 minutes
Next, take a saucepan with water and add the ground paste to it. Put it over medium flame and mix well. Then, add salt to taste, and leave it to boil. Do not boil for a long time as rasam need just a good boil and not left for a long time. Turn off the flame when done.
Step 3 Temper the rasam with all the spices
Now, put a saucepan over a low flame and heat oil in it. When the oil is warm enough, add cumin seeds, crushed peppercorns, garlic, green chilli and remaining red chillies along with curry leaves. Temper for a minute and then pour it over the ready rasam.
Step 4 Serve hot
Garnish with coriander leaves and serve hot with soup sticks, bread roll or steamed rice.
- 4 Servings
- 10 curry leaves
- 1 tablespoon black pepper
- 6 dry red chili
- 4 green chilli
- salt as required
- 1 teaspoon mustard seeds
- 1 litre water
- 1 teaspoon cumin seeds
- 8 cloves garlic
- 1/2 handful coriander leaves
- 2 teaspoon refined oil