Cilantro/Coriander/Kothamalli Rasam

It is one of the most flavorful and yummy dish. It is the main dish and almost present in all South Indian combo.

The freshly crushed cilantro along with garlic, jeera n pepper gives a nice aroma, that too while sauteing in oil it smells so refreshing n lovely.

It is very easy to make with all simple ingredients. Adding coconut gives nice flavor to this dish.

Ingredients

Chopped Cilantro with stem – 1 cup

Chopped Tomato – 2

Tamarind Paste – 1 tsp

Rasam Powder – ½ tsp

Freshly Grated Coconut – 2 tsp

Salt to taste

Turmeric Powder – a pinch

(For Rasam Powder)

Cumin Seeds/Jeera – 1 tsp

Peppercorn – ½ tsp

Garlic – 5 pods

Chopped coriander leaves – few

To Temper

Oil – 1 tsp

Mustard Seeds – ½ tsp

Hing – a pinch

Dry Red Chilli –2

Curry Leaves - few

Method

In a blender, add cumin seeds, pepper corns, garlic and cilantro, pulse it for few seconds and keep ready.

Heat oil in a pan; add tempering ingredients allow mustard seeds to splutter.

Then add crushed cilantro-garlic mixture and fry well for 1-2 minutes.

After that add 1/2 cup of water and bring it to boil.

Once it starts boiling add tamarind paste and tomato enough salt and give it a stir.

Then add shredded coconut, rasam powder and mix well and cook covered in medium heat.

When the rasam starts to boil, add remaining chopped n crushed cilantro leaves & stems and again close it with a lid. 

Switch off the flame when the rasam starts boiling and keep covered in the stove itself for 4-5 minutes.