Tuesday, 23 October 2018


Rasam is strongly believed to be a good food to introduce to babies when they transit from liquid food to solid food.  A bowlful of rasam may help you to shed some extra kilos as well. The black pepper in Rasam revs up our body's metabolism to a greater extent.  It also rich in antioxidants that prevent the free radical activity.  The antioxidants that are rich in Rasama help to keep the skin supple and young. It helps an easy digestion and prevents gs trouble and flatulence.

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How to make this traditional South Indian especially We, kongu folks often love to have?


Tamarind, a marble size.
Red chillies
Asafoetida 2 pinches
Garlic pods 4-5 pcs
Coriander greens, one handful
Turmeric 1/2 Tsp
Sesame OIl 1 Tbsp
Curry leaves 20 pcs
Mustard seeds 1/2 tsp
Rock Salt 1 Tsp
Crushed shallots 8-10 pcs

To  dry-grind:

Dry roasted Coriander Powder  1 Tbsp
Dry roasted Cumin Powder 1 Tsp
Pepper powder 1 Tsp
fresh curry leaves 5-6 pcs
Asafoetida 2 pinches
Soaked red chilly

Soak the tamarind in 200 ml water along with red chilly for 15 minutes
Soaked red chilly to be ground along with coriander, cumin and pepper mix
Place the grated garlic, ground spice mix in a mixing bowl.
POur the tamarind extract, 300 ml water.
Add Turmeric. Rock Salt, 1 tsp cane sugar and stir well.
Add chopped coriander greens.

Heat the pan with oil on medium flame.
Add mustard seeds to crackle.
Once they start to crackle, add crushed shallots and saute well. 
Add red chilles and curry leaves.
Now transfer the tamarind contents.
Allow boiling on medium heat.
Turn off the heat.

Hot tamarind rasam is ready to have with hot steamed rice.

Cooking Time 1/2 an hour.
Yield four liberal servings.

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