Idichu Vecha Rasam ~ Rasam recipes
Rasam is one of the must have or i would say most favored dish in south indian everyday meal. Its simple, easy to prepare and helps improve digestion. This version is without using dal.
There are N no of recipes in making rasam. Having said that, with all the same ingredients, taste of rasam will vary from person to person. The quantity, quality of ingredients, method of cooking and time taken to cook, all these will have an impact on taste.
This is idichu vecha rasam, one of my most favorite rasam. Below is the step by step instructions of the recipe.
Directions:
Grinding Rasam Masala:
1. Take garlic in mortar pestle, roughly smash it with the skin. (Let the skin be in the rasam, it adds to the taste) transfer it to a plate/bowl.
2. Again take peppercorns, broken red chilli, fenugreek and cumin seeds in mortar pestle and roughly grind them.
It is for the above two steps, we call it “idichu vecha” rasam meaning grind and cooked. This can be done even in mixer but the taste will differ. Manual grinding has its special taste.
Making the Tamarind/Tomato juice:
3. Boil roughly chopped tomato and tamarind until rolling boil. Smash it and filter it.
4. Heat 1 tsp oil in kadai, splutter mustard seeds, curry leaves and asafoetida. Put in the ground mixture from step 2. saute for just half a minute. Pour the tomato and tamarind water.
5. To this, add salt, turmeric powder, coriander powder, chopped coriander leaves. Mix well and let it boil.
As soon it starts boiling, switch it off.
Rasam (Idichu Vecha Rasam ) Recipe:
Idichu Vecha Rasam
Ingredients
- 5-6 large garlic cloves
- 1/2 tsp peppercorns
- 2-3 dry broken red chilli
- 1/4 tsp fenugreek seeds
- 1/2 tsp cumin seeds
- 2 medium sized tomatoes
- 1/2 the lemon sized tamarind
- 1 tsp mustard seeds
- 1 spring curry leaves
- 1 pinch asafoetida
- 1/2 tsp turmeric powder
- 1 tsp corriander powder
- 1 tsp chopped corainder leaves
Instructions
Making masala:
- Take garlic in mortar pestle, roughly smash it with the skin. (Let the skin be in the rasam, it adds to the taste) transfer it to a plate/bowl.
- Again take peppercorns, broken red chilli, fenugreek and cumin seeds in mortar pestle and roughly grind them.
Making Tamarind/tomato juice:
- Boil roughly chopped tomato and tamarind until rolling boil. Smash it and filter it.
Making of rasam:
- Heat 1 tsp oil in kadai, splutter mustard seeds, curry leaves and asafoetida. put in the ground mixture from step 2. saute for just half a minute. pour the tomato and tamarind water.
- Add salt, turmeric powder, coriander powder, chopped coriander leaves. Mix well and let it boil. As soon it starts boiling, switch it off.
