JHATPAT CHATPAT- FOR QUICK, EASY AND TASTY RECIPES

Rasam is also known Indian soup, which is eaten with rice for lunch/dinner. This variety is made using jeera, pepper and garlic. Being aromatic and healthy because of the spices in it, people consume it regularly during winters or when they catch a cold. People of Andhra/ Telangana origin prepare this rasam. Recipe and picture contribution by Suma.


Ingredients:

1 tomato
One big lemon sized tamarind
Rock salt as per taste
Half tsp jeera/cumin seeds
1 tsp pepper.
1 pod garlic peeled and crushed
1 sprig curry leaves
1 red chilly
1 tsp mustard seeds
2 tsp cooking oil/ghee

How to make:

Soak tomato, tamarind and rock salt in water. Squeeze out the pulp. Add sufficient amount of water depending on the sourness required. Coarsely crush roasted jeera, roasted pepper and more amount of garlic using a mortar and a pestle. Heat oil. Season with mustard, curry leaves and red chilli. Add the powder and fry for a minute. Pour in the rasam and bring to a boil. Simmer the flame and leave for 10 minutes . Hot rasam is ready.
Variation: You could add coriander seeds and fenugreek seeds also while preparing the powder. Garnish with coriander leaves. Serve hot as a soup or with rice in your meal.