Today is letter X for journey through the cuisine and there are no dishes or vegetables that start with letter X. I thought about X-mas dishes but couple of our neighbors and friends who made good cakes for the holiday were from Kerala. Andhra Christians make regular sweets like payasam and cooked non-veg at least 17 years ago.
So, my only choice became to twist the name of this super simple rasam that I make all the time but never posted for some reason.
This rasam goes well with white rice, I love to drink as is too.
Preparation Time: 5 minutes
Cook Time: 20 minutes
Serves : 4
Water : 5 cups
Tamarind : medium lemon size
Tomato: 1 medium diced
Rasam powder: 1 heaping teaspoon full
Dry red chilies: 2
Cumin seeds/jeera: 1/2 teaspoon
Turmeric: 1/2 teaspoon
Curry leaves: 1/2 sprig
Salt to taste
Dry red chilies: 1 broken in half
Urad dal : 1/2 teaspoon
Mustard seeds/Aavalu: 1/2 teaspoon
Garlic cloves : 2 minced
Curry leaves: 1 sprig
Coriander leaves/cilantro: for garnishing
Add All the ingredients listed under for boiling in a saucepan and bring it to a boil. It should take about 20 minutes.
Heat oil in a small pan and add the ingredients listed under tempering except curry Leaves and fry for 1 minute. Add curry leaves and turn off the stove. Add the tempering to the rasam.
Garnish with chopped cilantro and serve hot with white rice or serve as soup.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63