Name: Kadigara Rasam - A South Tamil Nadu Rasam recipe by Devi Bala Chandrasekar at BetterButter
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 5
Ingredients: Tomato - 1 Big Sized; Rice Washed Water - 2 Cups; Tamarind Extract - 1 Cup; Green Chilies - 2 Slit; Pepper - 1 teaspoon; Cumin / Jeera - 2 Teaspoon; Garlic - 3 cloves; Mustard - 1 Teaspoon; Cooking oil - 1 teaspoon; Salt - as needed; Turmeric Powder - Half Teaspoon; Hing - a pinch; Coriander Leaves and Curry Leaves for garnishing

ABOUT Kadigara Rasam - A South Tamil Nadu Rasam RECIPE

This recipe is my grandma's specialty who is a great cook herself and my cooking blog is more a collection of her recipes that I keep as a treasure.

Ingredients Serving: 5

Tomato - 1 Big Sized
Rice Washed Water - 2 Cups
Tamarind Extract - 1 Cup
Green Chilies - 2 Slit
Pepper - 1 teaspoon
Cumin / Jeera - 2 Teaspoon
Garlic - 3 cloves
Mustard - 1 Teaspoon
Cooking oil - 1 teaspoon
Salt - as needed
Turmeric Powder - Half Teaspoon
Hing - a pinch
Coriander Leaves and Curry Leaves for garnishing

Instructions

Wash the rice that you are planning to cook for the day with water once and drain. Add two cups of water to the rice, mix well and collect the rice washed water in a bowl and keep aside.
Hand pound the Pepper, Cumin and Garlic Cloves in a Pestle and Mortal to a coarse mixture and keep it.
Take a cup of tamarind extract in a bowl and add the tomato to it and mash with hands, add turmeric powder, salt, slit green chilies, hing and the hand pound mixture.
Add this mixture to the two cups of rice washed water.
Heat a teaspoon of oil in a kadai/pan, add mustard and allow it to splutter and add the rasam mixture and cook in medium flame.
Once it starts boiling, switch it off and garnish with chopped coriander and curry leaves.
Serve hot with steamed rice.

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