a tamarind rasam post for the monsoons. its raining and raining here. so all that i make these days are some hearty soups, comforting dals, spicy starters, steaming pakoras and tangy rasams. rasam is a south indian variation of soup. usually thin in consistency its either had plain or can be had with rice. very good for coughs, colds and fever. there are many types of rasam that are made like tomato rasam, dal rasam, pineapple rasam, pepper rasam and so on. this tamarind rasam is sour and spicy. a variation of my mom's tamarind rasam recipe. the sourness comes from the tamarind and the spiciness comes from the spices that are used in making rasam – mainly black pepper, cumin, garlic and red chilies. the rasam should not be overcooked so that the flavors don't get lost. generally, the rasam is served with rice and sambar combination. you can also serve it plain with rice and a side vegetable dish. it can also be had as a soup. adding tomatoes to the rasam is optional and you can skip that. since i do like the flavor of tomatoes i have added it. also while grinding, if you want you can add some coriander stems with leaves. i have skipped adding them and added coriander leaves later as a garnish. you can either temper the rasam before or after. in this recipe i have tempered before and then simmered the rasam. if you are looking for similar recipes then do check sweet corn soup, roasted tomato soup, carrot tomato soup and thai veg tofu soup. tamarind rasam Author: dassana Recipe type: main Cuisine: south indian Serves: 3-4
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Wednesday, July 3, 2013
tamarind rasam
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