By Deepali Verma
January 6, 2024
Indulge in a special Chilli Rasam on weekends for a spiciness and flavour explosion that will transform your South Indian soup game. Try this aromatic and revitalising dish the next time you're craving comfort food.
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1 tbsp cumin seeds, 1 tbsp coriander seeds, 1 tsp peppercorns, 2 dried red chillies, 6 bullet chillies or less , 5-6 garlic cloves, 1 tbsp oil, Pinch of hing, 10-15 curry leaves, 2 tomatoes, roughly chopped, ½ tsp haldi, Salt to taste, 1 tsp red chilli powder, ½ cup tamarind puree, 1 cup water
1 tsp oil 1 tsp mustard seeds 2 dried red chilli 10-15 curry leaves
Crush everything to a coarse paste in a mortar pestle.
Heat oil in a pan. Add hing & curry leaves & let it pop. Add the ground paste, tomatoes and cook for 2 minutes. Add the haldi, salt, red chilli powder & mix well. Add tamarind puree & water. Let it come to a good boil.
Heat oil in another pan. Add the mustard seeds, red chilli, curry leaves & let it pop. Add the tempering to the ready rasam. Garnish with coriander leaves. Serve hot with steamed rice & dig in.!