There are different types of Rasam. You may be familiar with Pepper rasam, Tomatoes rasam, Garlic rasam. etc., What's so special about this Coriander Rasam? All rasam include coriander leaves at last for fragrance, but what makes this so different from other rasams. You believe it or not, its so yummy and tastes wonderful.
The recipe as follows:
Tamarind(small round size) : Extract juice from this
Tomatoes - 2 (medium sized or 1 big one)
LG asafoetida : one small piece ( If you don't have one, Just add LG asafoetida atlast)
Rasam powder : 1 tsp
Salt
To Grind :
Soak 1 tsp : Dania (coriander powder )
2 tsp : Toor Dal
Once you extract the juice from tamarind , add tomatoes, asafoetida, rasam powder , salt and let it boil for 10 -15 mts . After that, add the grinded one.
Atlast , Talikavum. Don't forget to add coriander leaves and curry leaves.
P.S : Talikavum: ( In a small kadai, pour ghee then add Mustard seeds).Normally, for rasams, Ghee is always better because of its divine smell.
