WHY POONDU Milagu RASAM?
Dry curry leaves
Should I use mortar & pestle for rasam?
Yes, it gives the best texture and taste to the rasam. If you don’t have it, pulse in the mixie jar. Avoid grinding
can I soak tamarind and prepare rasam?
I generally have homemade Tamarind paste. It helps for quick cooking. Instead, you can soak tamarind and prepare tamarind water. To speed up the process you can microwave the tamarind + water for one minute or soak tamarind in hot water and prepare rasam.
can I increase tamarind and reduce tomato?
No, the sourness of hotel rasam is mainly from tamarind so add little tomatoes.
SHOULD I BOIL THE RASAM FOR A LONG TIME?
No, avoid boiling the rasam for a long time, always cook rasam till you see frothy boil then turn off the stove
CAN I MAKE VEGAN THAKKALI RASAM?
Yes, skip ghee and make rasam or you can also use vegan butter
HOW TO MAKE THIS POSTPARTUM-FRIENDLY RASAM?
curry leaves fresh for months Pathiya samayal homemade tamarind paste Ghee Other rasam recipes in TMF
Ingredients:
Hotel rasam crush
3 big garlic cloves 1 teaspoon pepper
Add oil to the pan and turn on the stove on medium heat
When oil turns hot, add mustard seeds and let them splutter
Add curry leaves and mix well
Furthermore, add pulsed mixture and turn down to low-medium flame
Saute for 15 seconds
Add tomatoes and saute for 30 seconds
Furthermore add water, tamarind paste, asafoetida, salt, coriander leaves, and mix
Cook the rasam on low - medium flame
Initially, rasam starts to bubble then turns to a frothy boil
Add ghee and freshly crushed pepper; mix well and turn off the rasam
