Temple rasam or devastana saaru means a rasam which is prepared in temples for prasadam (rice),….
I found this recipe from other blog ‘Authentic food delights’ ….When I tried this recipe of her it was just as perfect as I had tasted the rasam in temples….
Rasam means there must be use of pulses but in this there is no use of any pulses but also its taste is just perfect…
Usually we use rasam powder to prepare any rasam or saar but in this recipe every ingredients is fried and then ground to paste….This is the reason for Aromatic rasam..
I usually prepare this rasam on festive day because I think its just perfect to prepare ..
Do this recipe and enjoy with your family..
•3 medium Sized Tomatoes (chopped)
•11/2 tblsp coconut grated
•11/2 tsp coriander seeds
•1 tsp urad dal
•1/2 tsp pepper corns
•8-10 methi seeds
•Generous pinch of Asafoetida (hing)
•1/4 tsp turmeric powder
•4 red chillies (I have used •2byadagi and 2guntur)
1• small seed size tamarind
•1tblsp jaggery ( according to taste)
•1Springs curry leaves
•4 cups water
FOR SEASONING /TADKA
•1/2 tsp mustard seeds
•2 tblsp coriander leaves
•1red chilly broken
•1 spring curryleaves
•Coriander leaves chopped
▪Heat a pan add oil,add coriander seeds, methi, uraddal, pepper, hing, red chillies fry well on medium flame till chillies are crisp and you getnice aroma….
▪Now to this add coconut, turmeric, curryleaves fry 2more minutes
▪Add 2 tomatoes chopped fry till they are mushy
▪Cool this aand grind this to paste with tamrind and jaggery to a smooth paste…
▪Boil water along with remaining tomatoes, when it starts boiling add ground mixture boil well
▪Add salt and give tadka…
▪For tadaka add ghee and oil heat it add mustard seeds let it pop then add coriander leaves, red chillies and curry leaves…
▪Garnish with lots of coriander leaves.