The word rasam in the Tamil language, means "essence," or "juice," and has come to mean a particular type of soup that includes the tartness of tamarind or tomatoes.Rasam is a popular South Indian soup. This soup makes a complete meal.
Recipe Source : Vahrehvah
Prep time:20 mins |Cook time:10 mins
Dry roast and grind
1. Wash the curry leaves and pat dry with a cloth or paper towel. Then fry these leaves in a small pan in few drops of oil for a minute. Then transfer it to a plate for cooling.
2. Fry all the spices one by one in oil, until they turn light brown. Transfer all the spices to a plate for cooling. Take care not to burn the spices, as they make the masala bitter.Grind both the curry leaves and the spices to a fine paste by adding some water.
3. Do the tempering as listed and then add tamarind extract, salt and jaggery.Finally add the ground paste with required amount of water. Boil for only few minutes and check for salt.
4. Serve hot with rice or with raw banana stir fry, carrot beans poriyal,cabbage moong dal fry,and avarakkai poriyal.A good combination of all these dry curries.
5. It can be served as a soup also.
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