WHY Ajwain 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 use tamarind paste and prepare rasam?
Yes, you can use homemade Tamarind paste. I have soaked tamarind in hot water. To speed up the process you can also microwave the tamarind + water for one minute.
can I increase tomato and reduce tamarind?
Yes, you can adjust the ingredients according to your taste.
SHOULD I BOIL THE RASAM FOR A LONG TIME?
No, avoid boiling the rasam for a long time, always cook rasam on low- medium flame till you see some frothy boil.
CAN I MAKE VEGAN THAKKALI I am RASAM?
Yes, skip ghee and make rasam or you can also use vegan butter
HOW TO MAKE THIS POSTPARTUM-FRIENDLY RASAM?
To make this poondu rasam postpartum-friendly pathiya samayal, skip a few ingredients. Avoid ginger powder, tomatoes, and red chili.
curry leaves fresh for months Pathiya samayal Home remedy-based recipes homemade tamarind paste Ghee
Rasam
Other rasam recipes in TMF
Ingredients:
to crush
1/2 teaspoon carom seeds 2 big garlic cloves 1/2 teaspoon pepper 1/8 teaspoon ginger
To splutter
1 tsp ghee
Use a mortar and pestle and crush carom seeds, pepper, and cumin seeds
Furthermore, add garlic and ginger; crush again
Add oil and ghee to the pan and turn on the stove on medium heat
When the oil turns hot, add mustard seeds, fenugreek seeds, and red chilli; let them splutter
Add crushed ingredients; mix well and saute for 1 minute on low - medium flame
Furthermore, add tomatoes
Add curry leaves and asafoetida; quickly mix
Furthermore, filter and add tamarind water
Add turmeric powder, coriander powder, required salt, and coriander leaves; and mix well
Cook the rasam on low - medium flame for 3-5 mins
Initially, rasam starts to bubble then turns to a frothy boil
Finally, add freshly crushed pepper and asafoetida; mix well and turn off the rasam
