Ingredients with Measurements:
- 1 cup tamarind pulp
- 2 cups water
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon black pepper
- 1 teaspoon turmeric powder
- 1 tablespoon ghee
- 1 tablespoon chopped garlic
- 1 tablespoon chopped ginger
- 1 tablespoon chopped green chili
- 1 sprig curry leaves
- 2 cups water
- Salt to taste
- Coriander leaves for garnish
Special equipment needed:
- Pressure cooker (optional)
Step-by-step instructions:
1. In a large bowl, soak the tamarind pulp in 2 cups of water for 10-15 minutes. Squeeze the tamarind pulp to extract the juice and discard the pulp.
2. In a pan, heat the ghee and add mustard seeds, cumin seeds, black pepper, and curry leaves. Saute until the mustard seeds pop.
3. Add chopped garlic, ginger, and green chili. Saute for a minute.
4. Add the tamarind juice, turmeric powder, and salt. Mix well and bring it to a boil.
5. Add 2 cups of water and let it simmer for 10-15 minutes.
6. Garnish with coriander leaves.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 80kcal
Fat: 3g
Carbohydrates: 13g
Protein: 1g
Sodium: 200mg
Potassium: 200mg
Fiber: 2g
Sugar: 3g
Vitamin A: 100IU
Vitamin C: 20mg
Calcium: 40mg
Iron: 1mg
Substitutions for ingredients:
- Ghee can be substituted with oil or butter.
- Green chili can be substituted with red chili powder or black pepper powder.
Variations:
- Add boiled and mashed toor dal to make it thicker.
- Add chopped tomatoes for a tangy taste.
- Add chopped onions for a sweeter taste.
Tips and tricks:
- Soak the tamarind pulp for at least 10-15 minutes to extract the juice easily.
- Use a pressure cooker to cook the tamarind pulp for faster results.
- Adjust the amount of water according to the desired consistency.
Storage instructions:
Store the leftover rasam in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the rasam in a pan on low heat until it is heated through.
Presentation ideas:
Serve the rasam in a bowl or a glass with a sprig of curry leaves and coriander leaves.
Garnishes:
Garnish with coriander leaves.
Pairings:
Serve with steamed rice or as a soup.
Suggested side dishes:
Serve with papad or any vegetable stir-fry.
Troubleshooting advice:
- If the rasam is too sour, add a pinch of sugar to balance the taste.
- If the rasam is too thick, add more water to adjust the consistency.
Food safety advice:
- Use fresh ingredients.
- Wash the vegetables thoroughly before using them.
Food history:
Rasam is a South Indian soup made with tamarind juice and spices. It is a popular dish in South India and is often served with rice.
Flavor profiles:
Tangy, spicy, and savory.
Serving suggestions:
Serve hot as a soup or with steamed rice.
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Region: Indian