I love to have different kinds of rasam rather than usual garlic or tomato rasam. I made slight changes in my friend’s (Thilaga) rasam recipe and tried this coriander rasam. It came out so good and I just loved it :).
- Tamarind – Small lemon size
- Oil – 1 tsp
- Mustard seeds – 1/2 tsp
- Asafoetida – a pinch
- Curry leaves – a few
- Red Chillies – 1
- Tomatoes – 2 (medium size finely chopped)
- Turmeric powder – 1/4 tsp
- Sambar powder – 1/2 tsp
- Salt – 1 1/2 tsp (adjust according to taste)
- Coriander leaves – to garnish
- Black pepper – 1 tsp
- Cumin seeds – 1/2 tsp
- Green Chilly – 1 (small)
- Garlic – 2 large cloves
- Coriander strings – 20
Method of Preparation:
- Soak the tamarind in hot water and extract the juice.
- Grind pepper, cumin seeds and green chilly.
- Then add the coriander leaves and grind (everything without adding water).
- Finally add the garlic and pulse it (garlic should be just crushed).
- Heat oil in a pan and add the mustard seeds followed by curry leaves and asafoetida.
- Add the ground masala and fry for a minute.
- Then add the tomatoes, turmeric powder, sambar powder and add the salt.
- Sautee till the tomatoes become soft and then add the tamarind extract.
- Add required amount of water.
- Turn off the heat when it starts to bubble.
- Garnish with coriander leaves.
- We can add just a tbsp of coconut while grinding the coriander but that is totally optional.