Créé avec l’IA
Traditional South Indian Rasam
30 min 27 kcal par portion Moyen
Ingrédients
4 Portions
- coriander seeds (dhania)2 tablespoons
- red chili (mirchi)1 tablespoon
- black pepper1 teaspoon
- asafoetida (rathipuvvu)1 teaspoon
- marathi moggu1 piece
- cumin seeds (jeera)1 teaspoon
- curry leaves10 leaves
- tomato1 medium
- tamarind paste1 tablespoon
- water4 cups
Instructions
- 1
Dry roast the coriander seeds, red chili, black pepper, and cumin seeds in a pan until they are aromatic. Allow them to cool and then grind them into a fine powder.
- 2
In a pot, add the tamarind paste and water. Mix well to dissolve the tamarind paste completely.
- 3
Add the ground spice powder, asafoetida, and marathi moggu to the tamarind water. Stir well.
- 4
Chop the tomato and add it to the pot along with the curry leaves.
- 5
Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-15 minutes.
- 6
Adjust the seasoning with salt as needed.
- 7
Once the rasam is ready, remove it from the heat and let it sit for a few minutes to allow the flavors to meld.
- 8
Serve hot with rice or enjoy as a soup.
