Manchatti rasam / How to make manchatti rasam / Rasam recipes/ Recipes with video

Written by: 7aum Suvai
Rasam prepared in manchatti or earthenware. This yummy rasam was prepared by one of the friends during our recent to their place. I liked the idea of garnishing the prepared hot rasam with raw garlic, coriander powder, pepper powder and fresh coriander leaves.




Ingredients:
Serves 4 to 5
  • 1 gooseberry size – Tamarind
  • 1 medium – Tomato (chop it)
  • 1 tbsp – Garlic chopped
  • 1/4 tsp – Turmeric powder
  • 2 tsp – Rasam powder (I used store bought)
  • 1 tsp – Coriander powder
  • 1/4 tsp – Pepper powder
  • 2 tbsp – Coriander leaves
  • pinch of sugar or jaggery powder
  • Salt to taste
For garnishing(little bit of everything):
  • Garlic
  • Coriander powder
  • Pepper powder
  • Coriander leaves
Seasoning:
  • 1/2 tsp – Oil
  • 1/4 tsp – Mustard seeds
  • 1/4 tsp – Fenugreek seeds / methi seeds
  • 1 0r 2 no’s – Dry red chillies
  • Fresh curry leaves
  • Pinches of asafoetida / Hing
Preparation method:
  1. Soak tamarind in a cup of water and squeeze out the juice, set it aside.
  2. Heat oil in a manchatti / earthenware, season it with mustard seeds, methi seeds, curry leaves, dry red chillies and asafoetida.
  3. Add chopped tomato, garlic, turmeric powder and salt to taste, saute for few seconds. Cover with a lid and allow them to cook for few minutes.
  4. Followed by rasam powder, coriander powder, and pepper powder, saute for few seconds or till the mixture gets mushy.
  5. Add tamarind water , pinch of sugar or jaggery along with 1 to 2 cups of our regular water, bring it to boil until you see froth on the sides. Add coriander leaves and switch off the stove.
  6. In a serving bowl, add the items given in the list “for garnishing” and pour the prepared hot rasam on top. Manchatti rasam is ready to serve.
Notes:
  • I have used store bought rasam powder, but you may use homemade rasam powder also.
  • “For garnishing” that step gives nice flavor to the hot rasam. It is completely optional but I would recommend.
  • I always use little sugar in all my rasam preparations, because it gives nice sweet and sour taste to the rasam.
  • You may prepare the same recipe with our regular sauce pan but manchatti gives nice flavor to the rasam.

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