Name: Basic Rasam Recipe from South India / Show Me The Curry
Uploaded: 2020-03-25T10:26:25.000Z
Duration: 7 min 8 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

And today we're gonna show you how to make basic Esam Maher.

It's very thin, brothy, almost watery type of soup made with Gordo.

And it's a staple in most South Asian homes.

Okay, it's traditionally had with rice, but of course you can have it like a dimension like soup.

And every arrest, every family, every region has had their own little creaks and variations to it, and they are all fabulous.

This is just a basic recipe that really works well for us, so we're gonna share it with you.

Some is stored all and like we mentioned before, it's normally very brothy and very thin.

But we're gonna take it a little step further and give a little bit of substance to it.

Thor, though, than normally would be used because what people do is when they cook through hell for their some bar, they take the water.

That's remaining on top and they skim it off.

But in our case, we're gonna be using a little bit of that through, though, to give a substance.

We have half a cup of $3 there, and it's been washed and drained and we're gonna add two cups of water to it.

Close it up and we're gonna take it to the stone and pressure Cook it for three missiles.

Now, doorbell normally cooks with only one whistle, But in this case, we want that the result to be really mashed up well, and that's why we're cooking it further.

Actually, it's cooked it whistle three times we turned it off.

Now we're waiting for the pressure to go down, so meanwhile, we'll get everything else ready.

In fact, everything is backed up and we've got two tomatoes over here, approximately the size we chop them down, you can again make them a little bigger or smaller.

And traditionally a lot of people actually, they blanche the tomatoes.

So what you do is you just kind of got a little cross over here, and you just dump them in hot boiling water just for about a minute or so.

Take it out, dunk it in cold water, and then you could just peel this skin off.

So if you want, kids does not like this kid.

But the our curry leaves for this recipe.

We like to use some in the seasoning and some while the water is boiling.

We also have about three large close of garlic with just roughly chopped.

And we got two green chilies, and that's absolutely to taste.

We just split it down the middle, and it's gonna be boiling with everything else.

We also have about a tablespoon off jaggery just to take the edge off the sad duty of tomatoes.

Some people don't or you can switch it and sugar instead.

You got six cups of water over here, and to this, we're gonna add the tomatoes, and I'm gonna use that half a sprig of our release, Mr Green Chilies, garlic, jaggery.

We have a recipe for us and powder on on that site, and his would be using its so believable and absolutely fresh.

We're gonna add two tablespoons of blessing.

If you don't have your home made dress in powder, you can buy the store bought ones.

They come in a little pouch plastic pouch, and you can use it the same way.

Now, each brand whatever use, whether it's home made or any different brands will have different intensity levels.

So this is one of those things where you taste and you go, and eventually we'll figure out how much you need, but it's totally adjustable.

We're also gonna add some salt 1/8 teaspoon off turmeric, part or holly and won a teaspoon off as a data or hink.

So once all your reading stirring the pot, you can take it to the stove and let it come to a boil and let it keep boiling, and all the flavors were just gonna mix together.

So that's perfectly just winning is the back of this little and just self image a little bit more and mash it up.

And over here are mixture here has reduced quite a bit, and the tomatoes have also softened up.

So we're gonna do is at the doll inside way also have some home made tamarind paste that we made earlier.

And the recipe for this is on the website and we're gonna put two tablespoons of Cameron paste or to taste salt to taste.

You're gonna add some red chili powder to taste, and once everything is mixed together, we're gonna continue letting it boil for at least another 10 minutes.

So dozens been boiling for about 10 12 minutes, and it looks perfect.

Now it's the right consistency for us and that we've also done hadn't tasted it to make sure we didn't need to just any salt, tamarind paste or anything else that we work on the seasoning.

We got one tablespoon off clarified butter or key in here, and it's for us.

Um, it's very important to use key to this once it's hopping, and I had half a teaspoon of mustard seats allow them to walk.

Now turn on the heat and guidance of Reggie's 18 teaspoon or king or Hippolyta violence of the curry leaves and five cloves of garlic that lovely smashed, crushed in this article for, like, just about 30 seconds.

And we're gonna put a poured into the restroom and they're gonna mix it in now.

What you gonna do is we're gonna just let it boil for just another minute or so, and it's ready.

As always, we're gonna garnish it with some cilantro leaves, and it's ready to serve you.

So enjoy it with either Rice are with the by itself on a So today it's really, really good, and it's so nutritious.

 Yeah, so enjoy this delicious dressing recipe and join us again on another episode of Show Me the curry dot com. 

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Basic Rasam Recipe from South India / Show Me The Curry

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ingredient

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