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The ingredients needed to cook Amla rasam /soup:
- Provide 4 Amla
- Get 1 tbsp freshly grated coconut
- Take 2 tsp rasam powder
- Use 1 tsp crushed black pepper
- Get Mustard and jeera seeds
- Use 1 tsp roughly crushed coriander seeds
- Get Salt
- Provide Oil for tadka
- Get 2-3 Tbsp Jaggery or sugar
- Provide 2 dry red chilli
- Use leaves Coriander and curry
- Get 1 pod Roughly crushed garlic
Instructions to make Amla rasam /soup:
- Boil the Amla in pressure cooker
- Remove the seeds and Grind the pulp to paste
- Heat one tsp oil,add mustard seeds,jeera let is splutter
- Now add hing roughly crushed coriander seeds, dry red chilli,curry leaves and roughly crushed garlic cloves and heat it for 30 sec till garlic turns aromatic
- Now add the Amla paste salt and black pepper powder
- Add the jaggery or sugar just to cut down the sourness of Amla.Add rasam powdeat this point.Add water and dilute it to required consistency.
- Boil it for 5 min
- Season it with grated fresh coconut and coriander leaves and serve hot
I just don't make rasam when we have cold but on regular days too, especially in the winters. Rasam is a soup native to South India, traditionally prepared using tamarind juice as a base, with the addition of tomato, chili pepper, pepper, cumin and other spices as seasonings. Thakkali Rasam ( Tomato Rasam ). This hearty rasam soup recipe comes courtesy of Hrishikesh Desai, executive chef at The meaning of rasam is "juice", but in Southern India, the word refers to a salty and sour soup flavoured with spices. Rasam is a South Indian soup made with a base of tamarind juice and added ingredients such as pepper, cumin, chili, lemon, lentils, and tomatoes, resulting in a tangy and sour flavor of the dish.
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