Brinjal Soup ( Rasam)
by priyadarshini123
19 Aug 2011
This recipe has been viewed 11684 times
Brinjal soup/ rasam is a tangy soup made with brinjals and tamarind. Very healthy and can be had as it is or with rice.
Brinjal Soup ( Rasam) recipe - How to make Brinjal Soup ( Rasam)
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
2 large brinjals
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson) and
4 curry leaves (kadi patta)
2 whole dry kashmiri red chillies
2 cups tamarind (imli) pulp
1/4 cup sliced onions
2 slit green chillies
2 tbsp chopped coriander (dhania)
1 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp rasam powder
a pinch of asafoetida (hing)
salt to taste
Method
- Method
- Roast brinjals on an open flame till tender, remove skin and mash it make smooth paste.
- Heat the oil in a deep pan, add the mustard seeds and cumin seeds.
- When the seeds crackle, add the curry leaves, red chilies and asafoetida and saute for 20 seconds.
- Add the onions and green chillies and saute till the onions turn translucent.
- Add the brinjal paste and turmeric powder, mix well and cook for 2 minutes.
- Add ginger garlic paste, red chilli powder and rasam powder, mix well and cook for 2 minutes.
- Add the tamarind pulp with 2 cups of water, mix well and bring to boil.
- Add the salt and simmer for 5 minutes.
- Serve hot garnished with coriander.
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