Chettinad cookbook- Instant Rasam

Instant Rasam, when your are in hurry and hungry try this you will feel so blessed with this simple rasam and omelette.



Tomato -1 medium

Pepper corns-1tsp

cumin seeds-1tsp

Garlic- 3 pods

Rasam powder 1tsp (optional)

Tamarind juice- 1tbsp

Salt- 1 tsp


Ingredients to grind
Ingredients to grind

For seasoning :

Mustard seeds-1/2 tsp

Asafoetida-2 pinch

Dry red chilli-2 nos

Curry leaves-1 twig

Coriander leaves chopped1 tbsp


Method to prepare:

Coarse Grind Tomato ,pepper corns,Cumin seeds and Garlic pods.

Heat 1 tsp of oil in a Kadai season with Mustard seeds,dry red chilli  let it splutter add curry leaves.

Add the coarse ground ingredients , a pinch of Asafoetida , Rasam powder, Salt , Tamarind juice and 2 cups of water in it ,let it boil for 2 minutes not more than that .

Add coriander leaves and serve with plain rice and omelette.


More simpler method:

Heat pan with one tsp oil season with mustard and curry leaves.

Coarse Grind all other ingredients and mix in 2cups of water.Pour this mixture in the kadai make it boil for3 minutes sprinkle chopped coriander leaves and transfer to serving bowl.


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