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Friday, May 11, 2012

Vazhaipoo Rasam

Vazhaipoo Rasam:


Vazhaipoo / Plaintain flower juice – 1 cup (refer Vazhaipoo paruppu usili for juice)
Rasam powder – 1 ½ tsp
Tamarind – small lemon sized
Tomato – 1
Asafotedia / Hing – a pinch
Coriander leaves – few
Rock Salt – to taste

For tempering:

Oil / Ghee – 1 tsp
Mustard seeds – ½ tsp
Red chilli - 1
Curry leaves – few


Soak the tamarind in warm water for some time. Extract the tamarind juice and discard the pulp.
Chop the tomatoes roughly.


In a vessel take the tamarind juice, dilute it by adding little water.
Add chopped tomatoes, vazhaipoo juice, salt, Asafotedia / hing in that vessel and let it boil. Add rasam powder and turn off the stove.
Do the tempering.

Note: Rock salt can be substituted by iodized salt.

It goes well with steamed rice or can be eaten separately as soup. Bye for nowJ