Rasam recipe,video recipe,how to make Rasam recipe

Rasam is a spicy and tasty thin, light soup prepared in south Indian style and usually served with steamed rice.
Rasam



Author Vahchef Servings 4 persons
Published September 26, 2007 Cooking Time (mins) 25
Main Ingredient Tamarind Preparation Time 10 mins
    268.6 cals calories

Description
Rasam is a spicy and tasty thin, light soup prepared in south Indian style and usually served with steamed rice.

Ingredients of Rasam

Ingredient Name Quantity Unit
tamarind paste  1/4 Teaspoons
turmeric powder  1/4 Teaspoons
urad dal  1 Teaspoons
little fenugreek (methi) seeds  1 To Taste
medium sized tomato  1 Pinch
chilli pdr  1/2 Teaspoons
coriander pdr  5 Grams
cumin pdr  5 Grams
garlic  1 Piece
green chillies  2 Pint
hing  1 Pinch
jeera  1 Teaspoons
salt  1 To Taste
red chillis  2 Numbers
peppers  3/4 Teaspoons
onion optional  1 Small
Mustard  2 Grams

Directions
  1. Put water on stove add all ingredients and bring it to boil (except tadka items. Make a good tadka with ground masala and top it on rasam and simmer. nbsp;
  2. Your rasam is ready.
About Recipe
How to make Rasam
(15 ratings)
113 reviews so far
prep time
25 mins
Cook time
10 mins
Total time
35 mins
Rasam
Restaurant Style Rasam
Author : Vahchef
Main Ingredient : Tamarind
Servings : 4 persons
Published date : September 26, 2007
Ingredients used in Rasam
→ tamarind paste 1/4 Teaspoons.
→ turmeric powder 1/4 Teaspoons.
→ urad dal 1 Teaspoons.
→ little fenugreek (methi) seeds 1 To Taste.
→ medium sized tomato 1 Pinch.
→ chilli pdr 1/2 Teaspoons.
→ coriander pdr 5 Grams.
→ cumin pdr 5 Grams.
→ garlic 1 Piece.
→ green chillies 2 Pint.
→ hing 1 Pinch.
→ jeera 1 Teaspoons.
→ salt 1 To Taste.
→ red chillis 2 Numbers.
→ peppers 3/4 Teaspoons.
→ onion optional 1 Small.
→ Mustard 2 Grams.
How to make the recipe:
  1. Put water on stove add all ingredients and bring it to boil (except tadka items. Make a good tadka with ground masala and top it on rasam and simmer. nbsp;
  2. Your rasam is ready.

Recipe Tips by vahchef for Rasam

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