My mother regular veggie wala, told me to prepare a rasam and she was telling the whole recipe, I was happy and tried thrice in a week itself, Again its a hit at my place.
Generally this leaves is used for Preparing Dosai , Which i will do soon and share it with u guys. But this rasam was catchy. So if u want to know how the leaves will look like then see the below picture it might help.
To saute and grind
Garlic – 4 pods
Pepper – 2tsp
Jeera – 2tsp (cummin seeds)
Red chilly – 2 nos
Mudakathan keerai – 1/4 cup (cleaned and chopped)
Ghee – 1 tsp
Mustard seeds – 1 tsp
Jeera – 1 tsp
Coriander leaves – to temper (finely chopped)
Tamarind Extract water – 1cup ( extract depends of the family requirement – i.e tangy taste)
Turmeric powder – 1tsp
Rasam powder – 1 tbsp
Water or toor dal water – 1/2 cup
Salt – as required
Clean The leaves completely and finely chop it now heat the kadai and add the item given under ” to saute and grind” Except the leaves, Once sauted , keep aside, again separately saute the leaves and once the raw flavor gone, off the flame and allow it to cool completely , then grind everything together.
Heat the kadai add the extracted tamarind water, and stir occasionally , then add the turmeric powder and salt and mixed well once everything mixed , add the grinded leaves paste and mix well, let it mix, then add the toor dal water or normal water and add the Rasam powder allow it to boil completely ,then off the flame by adding the coriander leaves.
Heat the kadai and do the tempering and add it to the Rasam .. All set to go. You can feel the comforting soup or rasam. And its healthy too
- Make sure you cleaned the leaves properly
- Generally they use the stem of the leaves, But i used the leaves too
- If toor dal water not available you can use normal water too .
- Adding rasam powder is for extra flavor so do add.
- Since i added more tangy water using tamarind i didnt use tomato.