Rasam is an integral part of a South Indian Platter. It can be enjoyed as a soup or with rice. Both ways it just tastes awesome. Rasam is my personal favorite and I like experimenting. So today let me share a fruit based rasam made out of strawberries. It turned out surprisingly real yummy and lip smacking.
As the strawberries that I used were sour, the rasam came out real tangy just the way I like it. You may add some sugar / jaggery if preferred. So do give it a try and surprise your loved ones with this new fusion recipe.
- 8-10 strawberries, pureed
- 2 cups water
- 1-2 tbsp. oil / ghee
- 1/2 tsp. mustard seeds
- 1/4 tsp. asafoetida
- 1 sprig curry leaves
- salt to taste
- 1 tbsp. rasam powder
- 1/2 tsp. red chili powder
Heat oil / ghee in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida and curry leaves. Sauté for a few seconds.
Add the strawberry puree, water, salt, chili powder and rasam powder. Mix everything well and bring it to a boil.
Simmer for 2-3 minutes on a low flame. Serve with hot steamed rice or as a soup / appetizer.
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