Green chili Rasam – The Monsoon Edition !

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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

KONICA MINOLTA DIGITAL CAMERA                                    Ingredients of green chili rasam

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.

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   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.

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The grind masala

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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

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Chopped cilantro being added

Ingredients of seasoning:

1. Mustard seeds – 1 teaspoon

2. Asafoetida powder – 1/2 teaspoon

3. Curry leaves

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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.

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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.

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5 thoughts on “Green chili Rasam – The Monsoon Edition !

    Gayathri said:
    June 23, 2013 at 12:03 pm

    Very nice and easiest. Thank you

    Indian Cuisine Edmonton said:
    June 28, 2013 at 1:46 pm

    Green chili are an essential source of flavor in most Indian cooking

    […] Green chili Rasam – The Monsoon Edition ! […]

    […] Green chili Rasam – The Monsoon Edition ! […]

    […] Green chili Rasam – The Monsoon Edition ! […]

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