Rasam - Onam Sadya Recipe
Servings: 4 -5
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Ingredients
- 2 medium Tomato sliced
- Small lemon size Tamarind (valanpuli / sambar puli) soaked in 1/4 cup water
- 10 Black pepper corns
- 4 Dry red chilli seedless
- 6 cloves Garlic
- 1/4 tsp Jeera
- 1.5 tbsp Whole coriander seeds
- A pinch Kayam (asafoteida)
- Salt
- Coconut oil
- 1-2 tbsp Chopped coriander leaves
Instructions
- Fry the dry red chilli for a min. Grind together fried red chilli, pepper corns, garlic, jeera and coriander seeds with 2 1/2 tbsp water (refer notes).
- Heat oil and add ground masala. Fry for 2-3 mins. Add sliced tomatoes and mix well. Cook till tomatoes become soft. Add tamarind pulp and salt. Mix well. Add 2 cups of water and coriander leaves. Let it boil, reduce the flame and simmer for 5-7 mins. Add a pinch of kayam.
Notes
Divs, asked me to coarsely grind the masala, but I almost made it into a smooth paste. The texture of the ground masala was between coarse and smooth.
This rasam is spicy and also the taste of coriander is dominating. Please adjust the measurements to suit your preference.
This rasam is spicy and also the taste of coriander is dominating. Please adjust the measurements to suit your preference.
