Rasam Recipe Without Rasam Powder & Dal
Servings - 6
3 green chillies
5 - 6 garlic cloves
1/4 cup coriander leaves
1 large onion
3 large tomatoes
1/2 tsp turmeric powder
Salt to taste
1/2 tbsp cumin powder
1 tsp pepper powder
1 tbsp coriander powder
1/2 tsp chilli powder
1 tsp tamarind paste
1/2 tbsp jaggery
4 cups of water
2 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
5-6 garlic cloves
1/2 tsp asafoetida, hing
Few curry leaves
In a large pot, add all the ingredients along with water.
Cover and cook until onion and tomatoes are soft.
Turn off the heat and let it cool down a little bit.
Now, blend that with a hand blender or mash with a spoon.
Heat oil in a pan, add in the mustard seeds and let them splutter.
Next, add cumin seeds and let them splutter.
Add garlic and saute for a few seconds, then add asafoetida and stir.
Finally, add in the curry leaves and stir.
Pour that into the rasam, stir well and simmer for a minute.
Serve rasam hot as a soup or with steamed rice.