Rasam, or charu pani, chaaru, saaru, saathamudhu, or kabir is a South Indian dish. It is a spicy-sweet-sour stock traditionally prepared using kokum, tamarind, or dried green mango juice as a base along with jaggery, chili pepper, black pepper, cumin, tomato, and other spices as seasonings.
Ingredients:
- 1 Teaspoon Oil
- 4-5 Curry Leaves
- Pinch of Hing
- Dessicated Coconut
- Tomato Puree
- Imli Water
- Rasam Masala Powder
- Jaggery / Gur
- Water
- Coriander to Garnish
Method:
Take 1 tsp oil, roast few curry leaves, hing and dessicated coconut, add tomato puree, imli water, rasam powder, very little jaggery(optional) and water to make liquid consistency. Boil it for 5 mins garnish with fresh coriander and serve with idli or Wada.
