CORIANDER RASAM

Rasam is served hot with plain rice during feasts.  Normal days also, we make rasam at home. there are varieties of rasams viz. kulith rasam, tomato rasam, vepampoo rasam, milagu rasam, beetroot tomato saar etc.  

Coriander rasam is a made with the stems of coriander and is a best out of waste dish.  Normally, after removing the leaves of coriander, we simply throw this.  But some people when they make rasam, they just crush and put the stems in the rasam.

I thought of making use of it and the rasam turned out to be very good.  This can be served as an appetizer and with rice too.

Coriander rasam

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Let us look at the recipe now:

Handful of coriander stem
a small piece of ginger
a small piece of green chilli
2 garlic cloves
7-8 black pepper
less than 1/4 tsp cumin seeds.
a pinch of turmeric powder
salt as per taste
juice of 1/2 lemon
11/2 cup to 2 cup water
1/4 tomato chopped
1/2 tsp sugar


seasoning

1 tsp ghee
1 tsp oil
1 tsp mustard seeds
1/4 tsp cumin seeds
few curry leaves
a pinch of asafoetida
a small piece of red chilli

Garnishing

1 tbsp chopped coriander leaves

Method:

 Grind the coriander stems, ginger, garlic, green chilli, pepper, cumin seeds etc to a coarse paste.  I did it in the grind stone.  Heat ghee and oil in kadai.  add the seasoning items in it. when it is done,  add the ground paste in it and saute till the raw smell goes.  add the tomato and saute for a minute.  Now add the water in it.  add the turmeric powder, salt sugar  and bring to boil.   switch off gas.  add the lime juice, mix well, garnish with coriander leaves and serve hot.

TIPS:  You can use tamarind syrup instead of the plain water in that case do not add lime juice.