This is actually my daughter’s attempt on my very close supervision of course ! 🙂 That’s precisely why I am documenting this on my blog. I’ve actually made Rasam earlier, here.
She watched the Basic South Indian Rasam recipe by Manchatti Kitchen, on Youtube and decided this was going to be it.
She helped pound the masala, made tamarind juice, and occasionally helped stir the rasam on the flame. 🙂
Here’s how our attempt went –
Here’s a colloquial recipe 🙂
4-5 cloves of garlic
2 green chillies cut in half
some curry leaves
Pound them together until they’re crushed quite well
2 Tsp Jeera
2 Tsp Black Pepper corns
Pound them too along with other contents already there.
Crushed masala is now ready
Lemon sized tamarind, soak in water and get the roughly filtered tamarind juice
Heat Oil in a vessel
add 1 Tsp Mustard seeds, let it splutter
add 4 Dry chillies
add some Curry Leaves
a pinch of asafoetida
Sautee until Dry chillies not too black
Add Crushed masala already kept aside and saute
Add tamarind juice
Add 2 Tomatoes finely chopped or crushed with hand
Add Water as required
Add salt to taste
Bring it to a boil, as soon as you see froth forming, switch it off. It shouldn’t boil too much.
Lipsmacking Rasam is ready ! 🙂
That’s pretty much how this attempt ended! It took less than 20-25 minutes in all, and anyone can give it a shot. If you liked this, try it out and feel free to share it too. You may also want to check out my other cooking experiments.
I’ll see you again with another experiment from my Kitchen, until then, taata ! 🙂