Rasam is a spicy dish, I don't enjoy eating food if it is not spicy. In korea i was not able to cook spicy food because it was hard to find spicy chilly here and what ever the chilly we got here were not spicy.
In the month of December'09, my husband's friend wife came to korea on 1 month vactation. One good thing she did was that She had brought so many spices from india. On 26th Dec'09 she prepared Rasam which was very spicy and very very tasty. That day i ate full stomach after a long period of time.
From her i learned to cook Rasam also. But Rasam doesn't taste well until unless its not hot and spicy so i was left with the task to find out hot chilly's in Seoul.
Finally my search paid off and i got it in Itewon.Its small dry red chilly from Vietnam and they are really very hot. Now i cook Rasam once in 2weeks, and just taste like what i use to eat in my collage day's. Rasam is again a south indian dish. This is specially for the people who like's to eat spicy food..;)
In the month of December'09, my husband's friend wife came to korea on 1 month vactation. One good thing she did was that She had brought so many spices from india. On 26th Dec'09 she prepared Rasam which was very spicy and very very tasty. That day i ate full stomach after a long period of time.
From her i learned to cook Rasam also. But Rasam doesn't taste well until unless its not hot and spicy so i was left with the task to find out hot chilly's in Seoul.
Finally my search paid off and i got it in Itewon.Its small dry red chilly from Vietnam and they are really very hot. Now i cook Rasam once in 2weeks, and just taste like what i use to eat in my collage day's. Rasam is again a south indian dish. This is specially for the people who like's to eat spicy food..;)
Ingredient's
3 tomatoes (chopped)
1 onion, chopped
4 cloves garlic (crushed)
3 green chillies (chopped)
Coriander leafs as per u required
1/2teacup Tamarind juice
1/2 tsps pepper powder
1/2tbs turmeric, 1/2tbs coriander powder
Salt as per taste
For tempering
1 tsp mustard seeds
10 curry leaves
3 red chilli, broken into two
3tbs Oil
Cooking Method
Boil the tomatoes, chillies, coriander leafs and garlic in 4 cups of water.
Add turmeric, coriander powder, and tamarind juice and simmer for 15 minutes
Heat the oil in a deep frying pan, add musturd, red chilly and curry leafs, when the splutter, add onion fry for a 2minutes
Pour it over the tomatoes.
Serve hot with Planin Rice..
3 tomatoes (chopped)
1 onion, chopped
4 cloves garlic (crushed)
3 green chillies (chopped)
Coriander leafs as per u required
1/2teacup Tamarind juice
1/2 tsps pepper powder
1/2tbs turmeric, 1/2tbs coriander powder
Salt as per taste
For tempering
1 tsp mustard seeds
10 curry leaves
3 red chilli, broken into two
3tbs Oil
Cooking Method
Boil the tomatoes, chillies, coriander leafs and garlic in 4 cups of water.
Add turmeric, coriander powder, and tamarind juice and simmer for 15 minutes
Heat the oil in a deep frying pan, add musturd, red chilly and curry leafs, when the splutter, add onion fry for a 2minutes
Pour it over the tomatoes.
Serve hot with Planin Rice..
4 comments:
Wow!!!!
I really like it , i must try this recipe to get the taste back....
I like rasam, very appetizing with rice as it is sour and spicy. Have not had this for a while :)
Been a while since I last had this. YUM! Love it, especially with lentils and crab - the way my grandma used to make it. Really has a kick! Have to try your recipe. Thanks for sharing!
@Biren
Indeed,Rasam helps me to wakeup my taste buds ;)
@denise
Rasam with lentils and crab, sounds interesting :). I will try this sometime. Thanks for sharing...
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