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Sunday, September 25, 2016

Kothimera rasam/Coriander Rasam

I love rasam with rice or just to drink as soup. So, I keep trying out different ingredients to make the rasam interesting.
I have a lot of cilantro/ coriander leaves on hand, so the idea of making this rasam came into my mind. It turned out well and kids loved it.

Preparation Time: 5 minutes 
Cook Time: 20 minutes 
Serves : 4-5

Cumin Seeds / Jeera : 1 teaspoon 
Dry Red chilies : 2 broken in half
Coriander powder : 1 teaspoon 
Garlic : 10 cloves crushed
Tomatoes: 3 small chopped
Asafoetida/ hing : 1/2 teaspoon
Tamarind Extract : 2 teaspoons or a small lemon size
Chili powder : 1 teaspoon
Fresh ground pepper : 1 teaspoon
Sugar : 1 teaspoon
Turmeric : 1/2 teaspoon
Water : 4 cups (250 ml each)
Oil : 1 tablespoon
Curry leaves : 1 sprig
Cilantro/Coriander Leaves : 1 small bunch chopped
Salt to taste


Take the Garlic cloves, peel the skins off and crush them in a mortar pestle.

Heat oil in a pan, add cumin seeds, dry red chilies and hing. Fry until the seeds splatter, about 45 seconds. add coriander powder and crushed garlic and sauté for 30 seconds.

add chopped tomatoes and cook until they turn mushy. Add water, tamarind extract, turmeric, curry leaves, salt, pepper, chili powder and sugar. Bring it to a boil and let the rasam boil for 3-4 minutes. Add cilantro/coriander leaves and turn off the stove.

Serve hot with rice.

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