Kerala Rasam

  SERVES: 8

🧺 INGREDIENTS Tamarind (വാളൻപുളി) - 15 gm Hot Water (ചൂടുവെള്ളം) - 1 Cup (250 ml) Black Pepper (കുരുമുളക്) - 2 Teaspoons Ginger (ഇഞ്ചി) - 1½ Inch Piece Garlic (വെളുത്തുള്ളി) - 8 Cloves Shallot (ചെറിയ ഉള്ളി) - 8 Nos Cooking Oil (എണ്ണ) - 3 Tablespoons Mustard Seeds (കടുക്) - ½ Teaspoon Fenugreek Seeds (ഉലുവ) - ¼ Teaspoon Dry Red Chilli (ഉണക്കമുളക്) - 3 Nos Coriander Powder (മല്ലിപ്പൊടി) - 1 Tablespoon Chilli Powder (മുളകുപൊടി) - 1 Teaspoon Turmeric Powder (മഞ്ഞള്‍പൊടി) - ¼ Teaspoon Tomato (തക്കാളി) - 1 No Curry Leaves (കറിവേപ്പില) - 2 Sprigs Water (വെള്ളം) - 3 Cups (750 ml) Asafoetida Powder (കായപ്പൊടി) - 1 Teaspoon Salt (ഉപ്പ്) - 2 Teaspoons Coriander Leaves (മല്ലിയില)

Method:

Put Tamarind(Lemon Size) in one cup of hot water. Let it soak in for 10 minutes. After that squeeze the tamrind and let mix well with water. And then strain it. Next, first crush the whole black pepper,keep it aside.

Now crush ginger and then garlic. And last the shallots.

Now heat oil ...once hot add mustard seeds. When it starts to splutter, add fenugreek seeds.

Reduce the flame and add the dry chili. Then add all the crushed items except crushed pepper.

Put the flame to medium and keep stiring till it becomes golden brown shade.

once it reaches the brown shade add coriander powder,chili powder and termeric powder.Also at this point add the crushed pepper powder. Give a quick stir and add one tomato to this.Add little curry leaves.

Then tamarind water and additional 3 cups water and asafoetida powder.

Increase the flame and once it starts to boil add salt to it.

Now keep the flame to medium and let it boil for 5 minutes. Finally add coriander leaves to it.

you can strain it or have it like that!!!

Enjoy!!