Chettinadu Instant Rasam | Gayathiri's Cookbook

Chettinadu Instant Rasam

This chettinadu rasam can be prepared in 15 minutes without rasam powder and dal. Nothing can beat the taste of any rasam when the masalas are made fresh. It gives out the best taste.

Using mortar instead of blender will enhance the taste and also brings back memories.

It can be sipped like a soup or can be had with steamed rice.


Ingredients:
Garlic cloves-6
Red chillies-4
Black pepper - 2 teaspoons
Cumin seeds-1.5 teaspoon
Coriander seeds- 1 teaspoon
Oil- 2 teaspoon
Mustard seeds-1 teaspoon
Fenugreek seeds-1/4 teaspoon
Hing-1/4 teaspoon
Tomatoes-2
Curry leaves- few
Turmeric powder- 1/2 teaspoon
Salt- 1 teaspoon
Tamarind juice extracted- 1 cup
Water- 3 cups
Coriander leaves- for garnishing


Directions:

1. Grind 6 garlic cloves, 2 red chillies, 2 tsp black pepper,1.5 tsp cumin seeds and 1 tsp coriander seeds into a coarse consistency. Use mortar to enhance the taste.
2. Heat 2 tsp oil in a pan. Add 1 tsp mustard seeds. Let them splutter. Add 1/4 tsp fenugreek seeds and 2 red chillies. When fenugreek turns golden brown, add 2 tomatoes, hing and curry leaves, 1/2 teaspoon turmeric powder, 1 tsp salt and the ground powder. Saute until tomatoes are soft.
3. Add 1 cup tamarind water and let it cook until the raw smell of tamarind disappears. (Say about 3-5 minutes over medium flame)
4. Add 3 cups of water and coriander leaves. Keep it on low flame until froth forms on top.Switch of the flame immediately.