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Hello, my lovelies!!!! I am baaaaaack!!!! Ok, I do need to apologize for the extremely long hiatus...and no, I am not going to make any exc...

Tuesday, May 8, 2012

Green Chilly Rasam!

Of late I believe there has been a fish overdose in my blog. In fact, I believe there has been a non veg overdose in my blog..he he! So in the interest of my herbivores friends, and to prove to everyone that I am not a cannibal and that I can be an animal lover when I want to, I decided to make a very popular south Indian spicy soup.

There are so many different varieties of rasam- lemon rasam, garlic rasam, tomato rasam, pepper rasam...the list is endless. I saw this particular recipe on a popular Malayalam channel, "Asianet Plus" and thought it was something different because I have not heard of this particular variety before. I'm glad I tried it out, coz the result was something spicy and tangy and just purrrfect! Rice, rasam and pickle....aah, another combination that comes under the "comfort food" category. So, before I bore you any more, here's the recipe...

  • 4 green chillies- cut into small round pieces
  • 4 garlic cloves, chopped finely
  • 1/4 inch piece of ginger, chopped finely
  • A small piece of tamarind, the size of a small lemon, immersed in half a cup of hot water. If using tamarind paste, 1 tablespoon.
  • 1 cup hot water
  • 1/2 teaspoon black pepper powder
  • 1/4 teaspoon asafoetida powder (optional- I did not use this)
  • 1 tablespoon oil
  • Salt to taste
  • Curry leaves- loads!
  • Heat a tablespoon of oil. To this add green chillies, followed by garlic and ginger. Saute this until the raw smell disappears.
  • Add a few curry leaves and some salt at this stage.
  • Now add the tamarind water to this and continue stirring till it starts boiling profusely.
  • Add the water and check salt levels.
  • Leave this for 2 minutes, allowing the tamarind pulp and salt to be absorbed in this mixture.
  • At this stage, add the pepper powder and the asafoetida and stir.
  • After about 2 minutes, switch of the stove and garnish with curry leaves.
Tada, rasam is ready! Normally coriander leaves are used to give that extra smell to the rasam. I have omitted that though and used curry leaves instead. Do try this out and let me know your thoughts! oh, almost forgot..the pics!

God bless!

1 comment:

  1. New recipe to me,sounds interesting.
    Comfort food,thanks for sharing..


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