Basic Rasam (South Indian Soup)
Basic Rasam (South Indian Soup)

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Basic Rasam (South Indian Soup) cuisine is really a dish that’s classified as an easy task to make. through the use of elements which are common around you, you may make it in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Basic Rasam (South Indian Soup) dishes that you just make.

Alright, don’t linger, let’s approach this basic rasam (south indian soup) menu with 15 substances which are surely easy to receive, and we have to process them at the very least through 4 tips. You should expend a while on this, so the resulting food could be perfect.

Ingredients requirements of Basic Rasam (South Indian Soup):
  1. Prepare 1 cup for Toor Dal water
  2. Make ready 1/4 cup Tamarind juice
  3. Provide 1 tsp - Urad dal
  4. Need 1/8 tsp Methi seeds
  5. Prepare 1 Tomato chopped
  6. Require 1/4 tsp - Chilli powder
  7. Get 1/4 tsp for Coriander powder
  8. You need 1/4 tsp - Cumin powder
  9. Need 3 - Garlic cloves
  10. Need 2 - Green chillies broke into two
  11. Take 1 tsp for Cumin
  12. Make ready Pinch Hing
  13. Prepare as per taste - Salt
  14. Take 2 - Red chillies
  15. Give 3/4 tsp pepper
Basic Rasam (South Indian Soup) step by step:
  1. When you cook Toor dal add extra water and filter it keep aside. You can also use plain water, but this taste better than plain water. - - Heat Kadai in medium flame add Toor dal with another cup of water. Add turmeric powder, chopped tomato, chilli powder, coriander powder, cumin powder, 1 garlic sliced, green chilli, salt and shallot. Let this boil once it starts to boil add tamarind extract.
  2. Close with lid and simmer for 20 minutes in very low flame. After 20 minutes. Move this aside. - - Heat 1 tsp of ghee in small Kadai. In pestle add cumin seeds, remaining garlic and pepper. Crush this. In ghee add mustard, fenugreek seeds, red chilli, curry leaves and crushed herb.
  3. Close with lid and simmer for 20 minutes in very low flame. After 20 minutes. Move this aside. - - Heat 1 tsp of ghee in small Kadai. In pestle add cumin seeds, remaining garlic and pepper. Crush this. In ghee add mustard, methi seeds, red chilli, curry leaves and crushed herb.
  4. Once done pour this in soup and cook again for another 15 minutes in low flame. - - Garnish with coriander leaves and check salt. Very yummy Indian soup goes good with rice or you can have it plain.

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