curry leaves rasam | karibevu soppu saru
curry leaves rasam |ಕರಿಬೇವು ಸೊಪ್ಪಿನ ಸಾರು | karibevu soppu saru
Rasam is one of the important dishes to be prepared in traditional brahmin families. These include a variety of rasams/saru, and tambuli as well. Curry leaves rasam is one them. Easy to make, healthy and tasty rasam/saru one should try and incorporate in your diet. This is no onion, no garlic and vegan recipe
other saaru / rasam recipes you can try are
tomato rasam , bele/dal rasam, pepper jeera rasam and curry leaves / karibevu soppina rasam more rasam recipes here
Ingredients for making curry leaves rasam:
- 1/2 cup curry leaves
- 3/4 tsp pepper
- 2 pinches turmeric powder
- 1 tsp jeera/cumin seeds
- 1/2 tbsp coriander seeds
- 1 tsp uddina bele /black gram / urad dal
- 1/8 tsp menthe /menthya / fenugreek seeds
- 2 to 4 dried red chilies(depends on your spice intake )
- key lime size tamarind (wash and soak in water)
- ~3 cups of water
- 1 tsp jaggery
- 1 tsp rock salt or salt to taste
For seasoning:
- 1/2 tbsp cooking oil
- pinch of hing
- 1 tsp mustard seeds
- 1 tsp jeera / cumin seeds
Method:
- Heat a tsp of oil in a pan on, add menthe, urad dal,
- Red chilies, curry leaves,
- Keep stirring and add pepper,jeera and coriander seeds
- Fry it until the curry leaves becomes crisp
- Once the curry leaves becomes crisp add turmeric powder, mix it and turn off the heat
- Powder it, then add 1/2 cup water and grind it to a fine paste
- Transfer it to a pan, add 1/2 cup water to mixer jar and add that as well
- keep this rasam on medium heat, add salt, add tamarind extract.
- add jaggery, mix it, add enough water to get the rasam/saru consistency,
- let it boil for 3 to 4 minutes
- I have used around 3 cups of water altogether
- Now rasam is ready,
For seasoning:
- Heat the oil in a ladle on medium heat, once the oil is hot add mustard seeds, hing
- After it pops, add jeera, let it sizzle.
- turn off the heat and add it to the saru/rasam. Mix it and serve with hot rice or you can drink hot rasam on cold winter days!
