Sunday, October 26, 2014

CORN AND CORIANDER RASAM



There are  so many varieties of rasams in the South Indian Cuisine and amazingly these days we get to see some new and innovative recipes. I came across this corn and coriander rasam recipe in Divya's blog "You Too Can Cook " and tried it out. It was very different and nice even without the addition of dal.

Ingredients:
 Corn kernels ..  3-4 tbsps
Tamarind ....... lemon sized
Coriander leaves .. 1 cup
Curry leaves .... few
Peppercorns .... 1/2 tsp
Cumin seeds ... 1/2 tsp
Garlic ...... 2-3 cloves
Rasam powder ..... 1 tsp
Turmeric powder ... 1/4 tsp
Mustard seeds .... 1/4 tsp
Salt .... to taste
Oil ..... 2 tbsps
Water ... 3-4 cups or as needed.

Method:
1. Soak the tamarind in water and set aside for 1 hour. Mash it and extract the pulp.
2. Grind together coarsely :
Corn kernels
Coriander leaves
Curry leaves
Pepper corns
Cumin seeds
Garlic
3. Heat oil in a pan add the mustard seeds.
4. When they crackle add the ground mixture and saute for a few seconds.
5. Add the water, tamarind extract and the rasam powder, salt and turmeric powder.
6. Bring to a boil and simmer for about 4-5 minutes.


8 comments:

  1. First time here. Lovely space. Above all i like the dinging.

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  2. This is a very different kind of rasam I came across will try it sometime :)
    Recent Post Rajasthani Laal Maas

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  3. That's a different rasam, looks delicious!

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  4. Wow... what an idea Shobha. Will definitely give it a try!!!

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  5. wow! nice interesting combo .. looks yum

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