{"id":3514,"date":"2020-04-28T13:07:03","date_gmt":"2020-04-28T07:37:03","guid":{"rendered":"https:\/\/dev-global-press.pantheonsite.io\/?p=3514"},"modified":"2020-04-28T13:07:03","modified_gmt":"2020-04-28T07:37:03","slug":"another-type-of-kottu-rasam","status":"publish","type":"post","link":"https:\/\/globalpress-new.hinduismnow.org\/?p=3514","title":{"rendered":"Another Type Of Kottu Rasam"},"content":{"rendered":"\n

Rasam<\/strong><\/p>\n\n\n

South Indian meals, particularly lunch, is never complete without some tangy, sour, digestives such as the moru (curd) rice and another soupy dish called rasam. Rasam means “juice”. Rasam commonly refers to soup prepared with sweet-sour stock made from either kokum or tamarind, along with tomato and lentil, added spices and garnish. The Karnataka and Andhra varieties are called saaru in Kannada and chaaru in Telugu, respectively. The spices used include chili pepper, black pepper, cumin etc.<\/p>\n\n\n

It is eaten with rice or separately as a spicy soup and can be consumed hot or cold. Rasam has a distinct taste in comparison to the sambar due to its own seasoning ingredients. Given its usage as a regular dish in daily meals, Rasam Powder is prepared and stored in airtight containers beforehand.<\/p>\n\n\n

Ingredients<\/strong><\/p>\n\n\n

Rasam is prepared mainly with kokum, kadampuli\/kachampuli (malabar tamarind) or tamarind stock depending on the region, along with tomato stock. Lentils are optional but are used in several rasams recipes. Other ingredients used are jaggery, garlic, cumin, black pepper, chilli powder, turmeric, curry leaves, coriander as flavoring ingredients and garnish.<\/p>\n\n\n

The below series covers pretty much the whole gamut of rasams one can savour in South Indian households.<\/p>\n\n\n\n

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Another Type Of Kottu Rasam<\/h2>\n\t\t

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Ingredients :<\/h3>\n

Pure Water – 1 padi<\/p>\n

Red Chilly – \u215b palam<\/p>\n

Pepper – \u00bc palam<\/p>\n

Cumin Seed – \u215b palam<\/p>\n

Black Gram – \u00bc palam<\/p>\n

Grated Coconut – \u00bd palam<\/p>\n

Salt – \u00bd palam<\/p>\n

Curry Leaves – \u215b palam<\/p>\n

Tamarind – 1\u00bd palam<\/p>\n

Ghee – \u00bd palam<\/p>\n

Pepper – \u215b palam<\/p>\n

Mustard Seed – \u215b palam<\/p>\n

Asafoetida – 2 ku.a<\/p>\n

Method :<\/h3>\n

1. Fry red chillies, pepper, cumin seeds, black gram and grated coconut separately in ghee and grind to a fine paste using little water.<\/p>\n

2. Take 1 padi pure water and mix this paste in that water. Boil this dish by adding salt to it. Fry curry leaves in slow fire and add it to the rasam.<\/p>\n

3. Make tamarind as a ball and put it into the rasam. When the rasam boils well, season it by referring to the seasoning method given in recipe no. 22 (seasoning recipe). Add ghee, pepper and mustard for seasoning.<\/p>\n

4. Dissolve asafoetida in water and pour this also into the rasam.<\/p>\n\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

Rasam South Indian meals, particularly lunch, is never complete without some tangy, sour, digestives such as the moru (curd) rice and another soupy dish called rasam. Rasam means “juice”. Rasam commonly refers to soup prepared with sweet-sour stock made from either kokum or tamarind, along with tomato and lentil, added spices and garnish. The Karnataka […]<\/p>\n","protected":false},"author":48,"featured_media":3515,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"off","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[29],"tags":[727,30,729,743],"_links":{"self":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts\/3514"}],"collection":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/users\/48"}],"replies":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3514"}],"version-history":[{"count":0,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts\/3514\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/media\/3515"}],"wp:attachment":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3514"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3514"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3514"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}