Ragi Rasam / Finger Millets Rasam / Rasam Recipes / Millets Rasam

Ragi Rasam

Tempering

Ghee -1 tsp

Mustard-1/4tsp

Chopped green chillies -1

Curry leaves few

Methi seeds - 4

Hing-1/4tsp

Other Ingredients

Ragi flour - 1 & 1/2 tsp

Crushed ripe tomato- 1 large size

Salt to taste

Tamarind -1/2 of a lime size

( add water and squeeze out the juice)

Turmeric powder-1/2tsp

Coriander & curry leaves-little

Crushed garlic-3

Water -required amount (around 3 cups)

Rasam powder - 1 tbsp

( If you don't have rasam powder add 1 tsp of crushed pepper and 1 tsp of crushed jeera)

Method
Pour water in a bowl add the tamarind juice,ragi powder,crushed tomato,turmeric powder and salt,make sure ragi powder is well dissolved .

Cook the mixture in low flame till raw smell has disappeared completely.Add the rasam powder,crushed garlic and give a boil,switch off the stove,

Heat ghee in a pan & temper it with above mentioned ingredients.

Pour the hot tempering into the rasam,garnish with curry and coriander leaves.

Serve it with hot rice or can be served as a soup at winter season.

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