Bharwan Bhindi is a spicy delicious filling which is filled in the slit bhindis makes for...

This is a delicious dry spicy dish from the Maharashtrian cuisine, prawns sautéed in a sp...

These leaves have plenty of health benefits, are loaded with minerals and Vitamins, cont...

These Fish Lettuce Wraps are a quick and healthy weeknight dinner idea. Even it can be se...

Ridge gourd Tomato and Urad dal is a humble mildly spiced dish, very simple and takes ver...

An authentic recipe from Kerala which belongs to Turnip family known as Khol rabi in engl...

Dried Shrimps Rasam Recipe, How To Make Dried Shrimps Rasam Recipe

Name: Dried Shrimps Rasam
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4

Delightful rasam made with the flavor of dried shrimps and perfectly blended spices will be a big hit with all age groups.

About Recipe

How to make Dried Shrimps Rasam

(89 ratings)

0 reviews so far

Prep time
10 mins

Cook time
10 mins

Total time
20 mins

Author : Vahchef
Main Ingredient : Shrimp

Servings : 4 persons
Published date : March 20, 2019

Ingredients used in Dried Shrimps Rasam
• Tomatoes (chopped) - 1 number.
• Mustard seeds - 2 tea spoon.
• Onion (chopped) - 1 number.
• Green chilies (slitted) - 3 number.
• Red chili powder - 1 tea spoon.
• Coriander seeds - 1 tea spoon.
• Chana dal - 1 tea spoon.
• Dry red chilies - 7 number.
• Urad dal - 1 tea spoon.
• Desiccated coconut powder - 1 tea spoon.
• Cumin seeds - 2 tea spoon.
• Garlic - 4 number.
• Dry shrimps (dried) - 1/2 cup.
• Curry leaves - 2 springs.
• Salt - to taste.
• Boiled toor dal water - 1 cup.
• Coriander leaves - 1 bunch.
• Turmeric powder - 1 tea spoon.
• Hing/asafoetida - pinch.
Method:
Preparation of Rasam: Heat water in a pan, add chopped tomatoes, onion, slitted green chilies, red chili powder and bring this to boil. Dry roast coriander seeds, chana dal, dry red chilies, urad dal, cumin seeds, garlic, dry shrimps, curry leaves, desiccated coconut powder, fry for 2-3 minutes, grind to a fine powder and transfer this to cooking pan. Now add salt (to taste), boiled toor dal, coriander leaves and boil for some more time. For tempering: Heat oil in a pan, add mustard seeds, dry red chilies, turmeric powder, curry leaves, hing, sauteit and transfer this tempering to the boiling rasam and turn the flame off.