Healthy Indian Mom Rasam Recipe

 

The indian traditional recipe rasam was my mom' decision in her kitchen pharmacist stockpile. Regardless of whether it was a not unexpected having cold, sore throat, stomach throb, itchy ear or practically some other known disease, there was nothing that a quite hot bowl of rasam couldn't fix. Also I joyfully went along. I don't know whether it was really restorative, yet a bowl of rasam was consistently the cure that my mom guaranteed it to be. The dish is an interesting blend of the pleasantness of ready tomatoes, the pucker-instigating poignancy of tamarind, the scent of painstakingly picked flavors, and the extraordinary nuttiness of entire flavors and curry leaves tempered in ghee and black pepper.

 


     The ingredient of the rasam recipe 

  • one teaspoon of black pepper
  • three cloves of garlic
  • four pieces of dry chilies
  • two tomatoes to be cut in half 
  • one teaspoon of tamarind paste
  • five pieces curry leaves
  • one teaspoon mustard seed
  • one teaspoon of coriander leaves
  • one teaspoon ginger paste
  • one teaspoon cumin seed
    
     Direction
  • Absorb the tamarind 200 ml (warm) water and set aside
  • Take the black pepper, garlic, tomatoes, cumin seeds, turmeric put it inside the blender, and grind it well.
  • Pour some oil into a hot pot, add a few dry chilies, mustard seed.
  • Add chopped tomatoes and sprinkle some salt.
  • Add some curry leaves, coriander leaves, and ginger paste
  • Mix well and put some water
  • Cover it and let it boil for a few minutes
  • After boil finish and its ready to serve


 

         


 

 

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