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Rasam
Rasam

Before you jump to Rasam recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Becoming A Healthy Eater

Are you looking to shed weight or simply improve your health? Seeing the foods you eat and the fat and calories that you consume is a fantastic way to stay on a joyful and healthy route.

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Using your very best judgment is another one of many ways that you could make healthy decisions from a lunch menu. This is best achieved by examining dinner pictures onto a menu. It is also recommended that you avoid foods teeming with cheese, mayonnaise and sour cream. If your selection contains these fattening condiments, make sure you ask for a lesser amount.

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Even if after taking the above mentioned approaches, you are not able to find satisfying healthy foods in your lunch menu, you may choose to order a healthy side dish or drink. Water is an excellent alternative, particularly when compared to soda. Salads make good side dishes, especially those that are consumed without a salad dressing or low-fat salad dressing. Obviously, you might want to take additional measures to ensure you opt for a healthy mealbut if you decide to forgo low calories for taste, require extra actions to make sure you get some nutrition.

We hope you got insight from reading it, now let’s go back to rasam recipe. You can cook rasam using 11 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to cook Rasam:
  1. You need 5-6 tomatoes
  2. Provide 8-10 curry leaves
  3. Take 1/4 cup coriander leaves
  4. Use 1 tsp cumin seeds
  5. You need 1 tsp mustard seeds
  6. You need 2 whole Kashmiri red chilli
  7. Use 8-10 garlic pods
  8. Provide 1/2 tsp hing / asafoetida
  9. You need 2 tsp salt
  10. Take 2 tbsp ghee
  11. Prepare 2 tsp lime juice
Steps to make Rasam:
  1. Firstly boil the tomatoes for 4-5 mins. - Drain out the water and keep aside to cool and then make a puree.
  2. Now dry roast cumin seeds black pepper corn and 1 whole red chilli.till it leaves aroma.
  3. Let it cool the put it a mixer jar and grind.
  4. Now heat ghee in a kadhai and add mustard seeds when they start spluttering add finely chopped garlic and roast til it changes it colour to brown.
  5. Now add hing coriander and curry leaves stir and saute for 2 mins. - Now add the tomato puree and cook on low flame till ghee separates and tomato mixture starts leaving sides.
  6. Now adjust the gravy by adding at least 2 glasses if water - Now add the dry roasted powder and let it boil.
  7. After 1st boil let lower the flame and let the gravy boil well for at least 10 mins.
  8. Off the flame garnish with coriander leaves spring some lime juice and serve hot with white rice.

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