I went overboard yesterday posting 3 recipes back to back.With so many posts in the drafts and some pics yet to be transferred from the cam to the PC, I thought I will finish them off as quickly as I can .So,after those heavy posts of yesterday,here is something tasty and that which goes easy on the stomach.A rasam from Nellore.This rasam does not have dhal so it is very light.This is almost similar to the Jeeraga Milagu rasam prepared in Tamil nadu.Very yummy with piping hot rice,a dollop of ghee and pappad.I would not ask for anything more...
Before going to the recipe,Srikhand has been featured in the Lexiophiles International Recipe Advent Calender 2010.Click on 23 and it takes you to my recipe.In this page you can find 24 holiday inspired recipes contributed by bloggers from all over the world...
Now back to our Rasam....
Tomato-2 ,large and ripe
Tamarind paste- 2 tablespoons
Asafoetida powder- a pinch
Mustard- 1 teaspoon
Cumin seeds- 1 teaspoon
Red chillies- 2,broken
Curry leaves- a few
Coriander leaves to garnish
Oil- 1 teaspoon
Dry roast and powder
Peppercorns-1/2 a teaspoon
Cumin seeds- 1/2 a teaspoon
- Blanch Tomatoes and remove the skin.Mash them roughly with your fingers.
- Dilute tamarind pulp in 2 cups of water.
- Heat oil in a pan and put in mustard, cumin seeds, asafoetida powder, curry leaves.
- When it splutters add garlic and saute for a minute.
- Put in tamarind juice, tomato, salt and bring to boil.
- Check the taste and add water if it is too sour.
- Add the pepper-cumin powder and simmer for 5-8 minutes till it is frothy.
- Remove from flame and pour into a serving bowl.Garnish with coriander leaves.
Serve hot with steamed rice with a dollop of ghee and pappad....
This day That year...
2009 - Apple Rabdi
2008 - Vata Tea
Labels: Andra Pradesh Cuisine, Better Half, Rasam Varieties, Slurpy soups, Vegan varieties