B
BostonSankara
Guest
When it is cold outside or I do not feel well there is only one food I want to eat and I want to eat A LOT OF IT!) It's that old stand-by staple of Tamil kitchens across the world....
RASAM! Now there are probably as many ways to make rasam as there are cooks who make it but I thought I would share the recipe I like most when I am under the weather. it's simple and easy and most of all restorative and delicious!
10 pepercorns
2 dried chilies (or more!)
1 tomato diced
1 tbsp ghee
4 cups water
2 tsp jeera
3 crushed cloves of garlic (can be skipped maybe some hing added to tempered mustard seeds instead)
8 curry pata
tamarind paste to taste
In 2 cups of water add chilies, garlic, tamarind and a few curry patta. Grind jeera and pepper into broth (could be dry roasted first if you feel up for it). Bring to a boil and simmer 10 minutes. Heat ghee in pan and once hot add mustard seeds until the splutter, add in dried chilli, hing if ya got it, and curry leaves. Once fragrant add to broth. Cook until tomato is soft and add water if needed.
It's good stuff!
RASAM! Now there are probably as many ways to make rasam as there are cooks who make it but I thought I would share the recipe I like most when I am under the weather. it's simple and easy and most of all restorative and delicious!
10 pepercorns
2 dried chilies (or more!)
1 tomato diced
1 tbsp ghee
4 cups water
2 tsp jeera
3 crushed cloves of garlic (can be skipped maybe some hing added to tempered mustard seeds instead)
8 curry pata
tamarind paste to taste
In 2 cups of water add chilies, garlic, tamarind and a few curry patta. Grind jeera and pepper into broth (could be dry roasted first if you feel up for it). Bring to a boil and simmer 10 minutes. Heat ghee in pan and once hot add mustard seeds until the splutter, add in dried chilli, hing if ya got it, and curry leaves. Once fragrant add to broth. Cook until tomato is soft and add water if needed.
It's good stuff!
