Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 53.9
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 49.1 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 1.6 g
- Protein: 2.1 g
View full nutritional breakdown of Rasam, Kadakk - Andhra style! calories by ingredient
Rasam, Kadakk - Andhra style!
Submitted by: NITAINMNIntroduction
Andhra style, rasm to get rid of that cold or sinus infection. Andhra style, rasm to get rid of that cold or sinus infection.Number of Servings: 5
Ingredients
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Contadina Tomato paste, 4 tbsp
Red Ripe Tomatoes, vine ripened -1 medium or 2 small tomatoes, (cut in quarters and then, halved again to 8 pieces)
Rasam Powder, 2 tbsp from Indian grocery stores. (If unavailable, use sambar powder)
*Hot green Chili Peppers, 2 peppers halved
Onions, raw, 8-10 slice, thin
Seasoning:
Onions, raw, 1 tbsp chopped
Green hot chilli peppers 2 chopped fine.
Garlic, 1 clove
Mustard seeds, 1 tsp
Asafoetida / Hing powder, 0.5 tsp
Fresh curry leaves 1 spri of 10 leaved, chopped
Olive Oil, .5 tbsp
Cane sugar or jaggery or *Splenda, .5 tsp
Salt, .to taste
Garnish:
Clarified butter, 1 tsp
Fresh coriander leaves 1/4 cup chopped
Directions
Take the first 5 ingredients, mix with 5 cups of water and bring to a boil. Let cook another 5 minutes on medium heat. Add splenda or sugar and salt to taste.
Season by heating olive oil, add garlic first until fragrant, add chopped onions, brown, drop in the mustard seeds and listen to them pop, drop finely chopped green chilli peppers and fresh curry leaves, finally, the asafoetida powder and pour over the hot rasam.
Garnish with fresh coriander leaves and a tsp of clarified butter or ghee. Serve hot in a mug on a cold wintry day to drink or serve over rice or Medu vadas, Idlies, Masala vada, etc. Yum!
Number of Servings: 5
Recipe submitted by SparkPeople user NITAFROMCT.
Season by heating olive oil, add garlic first until fragrant, add chopped onions, brown, drop in the mustard seeds and listen to them pop, drop finely chopped green chilli peppers and fresh curry leaves, finally, the asafoetida powder and pour over the hot rasam.
Garnish with fresh coriander leaves and a tsp of clarified butter or ghee. Serve hot in a mug on a cold wintry day to drink or serve over rice or Medu vadas, Idlies, Masala vada, etc. Yum!
Number of Servings: 5
Recipe submitted by SparkPeople user NITAFROMCT.
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