Curry Leaves Rasam Recipe | How to make Curry Leaves Rasam Recipe (Healthy Rasam)

Hi friends, Thank you friends for visiting my website. Today's recipe is another healthy rasam made with curry leaves. I call it as healthy rasam recipe. The ingredients we use in this are healthy for the cold, cough and seasonal sickness. I have learned this recipe from my domestic assistant. She used to prepare this healthy rasam recipe whenever she feels sick. We have to make a spice masala to prepare tasty helathy rasam recipe. My domestic assistant used to get the ingredients blended in my blender jar. So I also learn this and started preparing it whenever we have cold climate. It is healthy rasam even for kids too. The ingredients in tasty healthy rasam recipe are good for digestion and helps in clearing the congestion in the throat. I named it as Curry Leaves rasam as we take more of curry leaves than the other ingredients.
We have a collection of healthy and tasty recipes.
For more helathy and tasty rasam recipes click here.

Click the video link below for a detailed recipe video. Please like, share and subscribe to easyvegrecipes YouTube channel for recipe videos and also hit the BELL icon for further notifications.

Curry Leaves Rasam Recipe | How to make Curry Leaves Rasam Recipe (Healthy Rasam)
Author: Sailaja Angara
Preparation Time: 15 M
Cooking time: 20 M
Servings: 6 people

Curry Leaves Rasam -- a best accompaniment for rice.

Ingredients:

1 Cup Curry Leaves

1 Tbsp Ginger

1 Tbsp Garlic

1 Tbsp Coriander Seeds

1 Tbsp Black Pepper Seeds

1 Tsp Ajwain

1 Tsp Dry Ginger Powder

1 Tbsp Tamarind

Salt to Taste

1 Tsp Turmeric Powder

1 Tbsp Oil

1 Tsp Mustard Seeds

1 Tsp Cumin Seeds

1 Red Chilli

Procedure:

1. Discard the curry leaves from the stems and wash them thoroughly.
2. Soak tamarind in water for half an hour.
3. In a blender jar add curry leaves, coriander seeds, black pepper seeds, and
4. Then ginger, garlic, ajwain, and lastly dry ginger powder.
5. Blend them to make smooth paste.
6. Heat oil in a kadai, add mustard seeds, cumin seeds and red chillies.
7. When they start splutter add the above grounded paste.
8. Saute it till the aroma comes out and the oil separates. For about 5 to 10 mins in low flame.
9. Extract juice from the soaked tamarind.
10. Add the tamarind juice also to the above masala.
11. Add salt and turmeric powder.
12. Allow this to boil for about 10 mins.
13. Lower the flame and again let it boil for another 5 mins.
14. Serve Curry leaves rasam with hot piping rice.