Total Pageviews

Featured Post

Thalassery Mutton Dum Biryani!

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...

INGREDIENTS
  • 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!
METHOD
  • 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..

    ReplyDelete

Hi there! Thank u for taking the time to drop by and leave a note. It's people like you who make me want to improve my cooking skills more and increase my passion for cooking! Please ensure that you dont leave behind comments that are hurtful or inappropriate. Remember, constructive criticism is always appreciated, not destructive! Have a nice day and God bless!

My dear fans!!

Tweet me!

Reader's favorites!