നാടൻ രസം | Rasam Recipe | Kerala Style
Ingredients
Oil - 2 tbsp
Mustard seed - 1tsp
Dry chilli - 2
Chopped onion - 3 tbsp
Crushed ginger garlic - 2tbsp
Salt - as per taste
Tomato - 1
Rasam powder - 2 tsp
Pepper powder - 1 tsp
Tamarind - small lemon size (soaked and squeezed in 1 cup water)
Jaggery powder - 1 tsp
Curry leaves - a few
Coriander leaves - one handful
Water: 2 ½ cups (adjust as needed)
In a pan, heat 2 tbsp oil over medium flame.
Once the oil is hot, add 1 tsp mustard seeds and let them splutter. Then, add 2 dry red chilies.
Add 3 tbsp of chopped onions and sauté until they turn translucent.
Add 2 tbsp of crushed ginger and garlic. Sauté until the raw smell disappears and the mixture becomes slightly golden.
Add 1 finely chopped tomato and cook until it turns soft and mushy.
Mix in 2 tsp rasam powder, 1 tsp pepper powder, and salt as per taste. Stir well to combine the flavors.
Add the tamarind juice (prepared from the soaked tamarind) along with 2 ½ cups of water. Adjust water based on your preferred consistency.
Add a few curry leaves and let the mixture boil for about 10 minutes.
Stir in 1 tsp jaggery powder to balance the tanginess.
Finally, add a handful of chopped fresh coriander leaves. Serve hot.
Enjoy your Rasam as a soothing soup or with steamed rice!
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