Rasam is a traditional recipe of South India. Rasam is prepared with tamarind and other spices like black pepper and etc. Rasam goes well with hot rice or is consumed as a spicy soup.
Rasam is usually consumed during winter season for its spicy taste. It is also good to be consumed during cold and flu as it consists of black pepper which has the medicinal properties of decreasing the cold and flu during the monsoon and winter seasons.
There are main varieties of preparing Rasam. Today I am posting Rasam that is prepared in Andhra Style using ginger-garlic paste. It is also called Chaaru in Telugu.
The procedure for preparing Andhra Rasam (Chaaru) is as follows:
Coriander seeds 2 tsp
Black pepper 30
Onion (chopped) 1
Ginger-garlic paste 1 tsp
Tamarind lemon sized
Turmeric powder ½ tsp
Salt to taste
Mustard seeds 1 tsp
Cumin 1 tsp
Dry red chilies 3
Oil 3 tsp
Asafetida powder ¼ tsp
Coriander leaves 2 tbsp
Curry leaves 1 strand
Procedure for preparing RASAM – ANDHRA STYLE:
- Grind the tomato pieces to smooth paste.
- Grind coriander seeds and black pepper to a coarse powder.
- Soak tamarind in half cup of water and squeeze the tamarind juice.
- In kadai heat oil, add mustard seeds and cumin, when it splutters add dry red chilies, turmeric powder, salt and add asafetida powder and fry for ½ a minute.
- Add the ground coarse powder and fry for 3-4 minutes on low flame.
- Then add chopped onions and fry till pinkish, add ginger-garlic paste and fry for 2-3 minutes till the raw smell disappears then add tomato paste and stir well and fry for 3-4 minutes, add 2 cups of water and tamarind juice and boil the rasam and reduce the flame to low and boil for another 3-5 minutes. Put off the flame.
- Garnish with curry leaves and coriander leaves.
Andhra Style Rasam or Chaaru is ready.
- You can increase or decrease the spice level according to your preference.