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Before you jump to Rasam recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Getting A Healthy Eater
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That recognition and acceptance should not be based upon the condition they must conform to a prescribed standard of behavior or behavior. That is unhealthy. Unconditional recognition and approval provided in the form of service enables individuals to achieve their greatest potential.
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We hope you got insight from reading it, now let’s go back to rasam recipe. You can cook rasam using 17 ingredients and 4 steps. Here is how you do it.
The ingredients needed to prepare Rasam:
- Take 2 Teaspoons Pepper
- Prepare 1 Teaspoon Jeera (to be ground)
- Use 1/2 Teaspoon Turmeric
- Prepare 10 - 12 pods Garlic
- Take 4 Shallot onions
- Get 2 Chillies Dry Red
- Provide 2 Teaspoons Corriander dry
- Get 2 Cups Water
- You need 1 Tomato
- Provide 1 Sprig Curryleaves
- Prepare 3 - 4 Sprigs Corriander Fresh leaves
- Prepare 1 Teaspoon Mustard
- Provide 1 Teaspoon jeera (for seasoning)
- You need 3 Kudampuli (Gambooge)
- Take 20 - 30 Grams Jaggery (optional)
- Provide 1 Pinch Asafoetida
- Get To Taste Salt
Instructions to make Rasam:
- Grind ingredients: Pepper, Jeera, Turmeric, corriander dry, Garlic, Shallot onions, Dry red chilies into fine paste.
- In a big pan add 2 cups of water, add the ground masala, tomato, Kudampuli and salt and let it boil. Once it starts boiling simmer it. Add Jaggery.
- For seasoning: Add oil in a small pan. Once hot, splutter mustard, jeera and Curry leaves. Switch off the stove add asafoetida (it should not burn). Add this to the rasam. Add freshly chopped corriander leaves.Your Rasam is ready to be served..
- Note: If you don't like the rasam sour you can remove the Kudampuli after couple of hours. Kudampuli can be replaced with tamarind (lemon size). Jaggery is also an optional ingredient as it gives a sweet taste to the rasam.
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