How long it takes: 30 minutes
Number of servings: 3-4
Green chili are an essential source of flavor in most Indian cooking. I find that its use has increased over the years in fact, people are more willing to eat spicy food. I in fact, often use a combination of red and green chilly each of which bring their unique flavor (and color) to the dish. This Rasam today has the dominant green chilli flavor and I find this so soothing these monsoon days with all the heavy downpours. Helps fight cold and sore throat specifically but just generally a feel-good dish. So take a break from your usual Rasam and try this.
What you need to have:
1. Fresh grated coconut – 2-3 tablespoons
2. Green chili – 5-6 (less spicy)
3. Bilimbi – 3-4 or tamarind – a little
4. Cumin seeds – 2 teaspoons
5. Chopped cilantro – 2 teaspoons
6. Jaggery – 2 teaspoons
7. Salt – as per taste
What you do with what you have:
1. Grate coconut, wash green chili, cilantro, curry leaves and bilimbi and keep it aside.
2. Grind all the ingredients in the mixer adding required quantity of water to a fine consistency.
Grind wet masala
3. Transfer the grind masala to a broad vessel adding required quantity of water to bring it to required consistency and place it on medium flame.
The grind masala
Water added to the masala to required consistency
4. Once it is boiled check for salt and add chopped cilantro and switch of the flame
Chopped cilantro being added
Ingredients of seasoning:
1. Mustard seeds – 1 teaspoon
2. Asafoetida powder – 1/2 teaspoon
3. Curry leaves
Ingredients of seasoning
5. Place a spatula with 1 teaspoon of cooking oil in it on medium flame. On being heated add mustard to it. When it splutters add asafoetida powder to it. Finally add curry leaves and switch of the flame. Season it to the dish. Transfer it to a serving dish.
Ready to serve green chili rasam
Good to remember:
1. One can use tamarind in place of Bilimbi.
2. Jaggery is a must for this recipe for extra flavour.
3. Fresh cilantro should be a best option.