Rasam is always a very important dish in many South Indian Brahmin house holds. Though a vareity of rasams are made, there is one rasam that is made atleast once in a week and it can be consumed either as a soup or by adding it to hot rice and ghee. Ingredients:  Mint leaves - 1/4 cup Basil leaves - 1/4 cup Karpooravalli leaves - 2 Coriander leaves - 1/4 cup Curry leaves - 1/4 cup Neem flower (dried) - 2 tbsp Milagu Jeeraga Rasam Powder - 1 tsp Red chilly - 1 Salt to taste Tamarind paste - 1 tbsp Tomato - 2 nos. Mustard - 1/4 tsp Ghee - 2 tbsp Method: Wash and dry all the leaves. In a pressure cooker, add 1 tbsp of ghee and fry the neem flower. Drain the ghee and let it cool. Grind all the leaves to a paste. Chop the tomatoes. Add a cup of water to the tamarind paste. Mix the ground paste chopped tomatoes, salt, Milagu jeeraga rasam powder and red chilly in the pressure cooker and cook it for 3 whistles. Open and add the fried neem flower and seasoning. Note: Increase the quantity of the leaves according to taste. |
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