Rasam recipe

Tutorial by Nirupama

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Rasam Recipe (Chaaru)

The South Indian cuisine is famous for the use of lentils and spices, green chillies ,fresh coconut and dominated by native vegetables and fruits . Rice is the staple food in South India.

Rasam is a sweet-spicy-sour stock traditionally prepared using Kokum, tamarind or dried green mango juice as a base along with jaggery,garlic, black pepper , cumin, tomato and other spices as seasonings.

Rasam

Recipes for 4 Portions

S. No.	Ingredients	Quantity
1	Split Red Gram	30 gm
2	Tomatoes	115 gm
3	Coriander leaves	? bunch
4	Lemon		1
5	Curry leaves	a few
	For tempering
6	Oil		10 ml
7	Red chillies	2
8	Mustard seeds	1 tsp
9	Curry leaves	1 sprig
10	Black gram	2 gm
11	Cumin		a pinch
12	Asafoetida	a pinch
13	Salt		to taste
14	Green chillies	5 gm

Method:

1. Boil the gram till tender, remove the water.

2. Cut tomatoes, slit green chillies and chop coriander leaves. Add tomatoes, green chillies, coriander leaves and curry leaves into gram water. Again boil it.

3. Heat oil; add all the ingredients for tempering. When spices crackle add to boiling rasam. Add salt and boil for 5-10 minutes. Remove from heat and add lime juice.

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