Namaste and Vanakam to all my dear viewers
out there. We all would like to have some
form of Soup which can soothe us in these
winters but most of the packets that we buy
may be unhealthy and not safe to consume.
So, today I have come with a great recipe
which is a variant of the Lemon Rasam which
I had previously made and I will link it up
right here on the top. So, let me roll the
intro. This is a pretty easy to make and can
be had with Rice and can also be drunk like
a soup. But its exquisite flavors are brought
out only when had with rice. Let me tell the
ingredients required for this delightful recipe.
First, you will require 1 Cup of Tamarind
Water which has to be made by heating up Tamarind
along with Water and then squeezing the Tamarind.
The making of Tamarind Water can also be found
in my Pulliogare Gojju video. For the spices
we will require 1 Tsp of Mustard Seeds, 1
½ Tbsp of Rasam Powder, 1 Tsp of Haldi or
Turmeric Powder, a small amount of Hing or
Asafoetida which can either be in powdered
or in compounded form, 1 Tbsp of Jeera or
Cumin Seeds and Salt as Per Your Taste. You
will also require Ghee or Clarified Butter,
2 Tomatoes, 1 Stem of Curry Leaves, Coriander
for garnishing and finally 1 Cup of Tur Dal
or Split Chickpeas which has been boiled.
Now, let’s get cooking. First, place a pan
or take a vessel and add both the Tomatoes
to it and start crushing and squeezing it
by hand. Look at the final outcome it should
be like this. Now, turn the stove on and add
the Tamarind Water to it along with the Rasam
Powder and let it come to boil. But don’t
mix it until it comes to a boil. Once it has
started to boil add the Boiled Tur Dal to
it along with the Water and also if required
add some more Water and once again let it
boil but do not mix it. Once it is about to
come to a boil add some Curry Leaves and a
Sprig of Coriander in the Rasam for a very
fresh taste. In the meantime, place a tempering
or Tadka Pan on the stove and turn it on.
To this pan add some Oil and let it heat.
Once it is heated add the Mustard Seeds and
the Jeera and let it temper for about 5 seconds
or so and then immediately add it to the Rasam
and bring the Rasam to a boil. The recipe
is now done and you can have it just like
that and it will be as good as a soup and
also you can have it with Rice to bring out
its exquisite flavors as I said before. So,
if you liked the video, please like it and
do comment below as to how the recipe went
for you and if you didn’t like the video
dislike it. Thank You Very Much.
