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| Mutton and pepper aromatic soup ( Rasam ) |
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| mutton bones |
Mutton rasam can be taken with rice or taken as a starter or a soup. This is the forerunner of mulligatawny soup. If you are taking this as a soup omit the red chili and green chili. You can see the fat on top of the jar. You can always remove the fat.
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| Mutton - pepper aromatic soup ( Rasam ) |
Recipe Summary
For
Mutton and pepper aromatic soup ( Rasam )
Preparation time: 20 minutes
Cooking time: 1 hour
Serves : 4
1. Soak 10 grams tamarind seedless or 25 grams with seeds in warm water for about 5 minutes and squeeze the juice out, discarding the pulp. Keep the juice aside.
2. Marinate 100 grams mutton or lamb, cut into bite sizes and 200 grams mutton or lamb bones with ½ tsp turmeric powder and set aside.
3. Grind 3 tablespoon coriander seeds coarsely in a grinder .and set aside.
4. Wash and pound washed 6 cloves garlic with skin , 1 tsp cumin seeds and 1 tbsp pepper corn in a mortar separately and set aside.
5. Heat a large sauce pan and add 2 tbsp vegetable oil.I use white sesame oil. When the oil is hot fry 1 dry chili for 30 seconds.
6. Add 1 onion chopped fine and fry for 5 minutes in medium heat. Add 1 green chili finely chopped, 1 red chili finely chopped and 1 sprig curry leaves.
7. Add 2 tomatoes cut into thin wedges and continue frying for another 3 minutes.If you are using asafoetida add it at this stage. I prefer to use ½ inch ginger.
8. Add mutton, mutton bones and stir once.
9. Add 3 cups water, 1 tsp salt, tamarind juice crushed coriander, crushed garlic and pepper corns. Cover and bring it to a boil. Reduce the heat and simmer for about one hour.
10. If you are adding coconut cream you may add ½ cup at this stage. It is not needed. Taste for seasoning and adjust. Just before switching off the fire throw some curry leaves into the soup to get a nice aroma.
11. Strain in a colander and discard solids. Skim out any floating fat.
12. Serve hot with rice or drink as a soup. A very delicious dish. Hope you will try.
13. You can omit the mutton and follow the same recipe with chicken or to make a vegetarian rasam omit meat. We always make a rasam when we have a vegetarian meal.
Garlic,coriander,pepper and cumin in the rasam helps digestion and flatulence.
For
Mutton and pepper aromatic soup ( Rasam )
Preparation time: 20 minutes
Cooking time: 1 hour
Serves : 4
1. Soak 10 grams tamarind seedless or 25 grams with seeds in warm water for about 5 minutes and squeeze the juice out, discarding the pulp. Keep the juice aside.
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| Mutton and pepper aromatic soup ( Rasam ) |
2. Marinate 100 grams mutton or lamb, cut into bite sizes and 200 grams mutton or lamb bones with ½ tsp turmeric powder and set aside.
3. Grind 3 tablespoon coriander seeds coarsely in a grinder .and set aside.
4. Wash and pound washed 6 cloves garlic with skin , 1 tsp cumin seeds and 1 tbsp pepper corn in a mortar separately and set aside.
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6. Add 1 onion chopped fine and fry for 5 minutes in medium heat. Add 1 green chili finely chopped, 1 red chili finely chopped and 1 sprig curry leaves.
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| mutton bones |
7. Add 2 tomatoes cut into thin wedges and continue frying for another 3 minutes.If you are using asafoetida add it at this stage. I prefer to use ½ inch ginger.
8. Add mutton, mutton bones and stir once.
9. Add 3 cups water, 1 tsp salt, tamarind juice crushed coriander, crushed garlic and pepper corns. Cover and bring it to a boil. Reduce the heat and simmer for about one hour.
10. If you are adding coconut cream you may add ½ cup at this stage. It is not needed. Taste for seasoning and adjust. Just before switching off the fire throw some curry leaves into the soup to get a nice aroma.11. Strain in a colander and discard solids. Skim out any floating fat.
12. Serve hot with rice or drink as a soup. A very delicious dish. Hope you will try.
13. You can omit the mutton and follow the same recipe with chicken or to make a vegetarian rasam omit meat. We always make a rasam when we have a vegetarian meal.
Garlic,coriander,pepper and cumin in the rasam helps digestion and flatulence.
Mutton and pepper aromatic soup ( Rasam ) is ready.
Recipe follows in detail with pictures.
Preparation time: 20 minutes
Cooking time: 1 hour
Serves : 4
Ingredients
Main ingredient
100 grams mutton or lamb chopped
200 grams mutton or lamb bones
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| SPICE |
spices
This is the secret of the aromatic flavor
3 tablespoon coriander seeds coarsely ground
1 tablespoon pepper corns coarsely ground
6 cloves garlic crushed
1 teaspoon cumin seeds
Pound or grind cumin coarsely with 1 tea spoon water
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| Spice |
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| Ready to crush garlic |
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| Tomato,curry leaves,onion and green and red chili and garlic |
Other ingredients
2 tomatoes cut into thin wedges.
1 onion chopped fine
1 sprig curry leaves
1 dried red chili
1 green chili finely chopped
1 red chili finely chopped
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| Tomato,curry leaves,onion and dry chili |
10 grams tamarind seedless or 25 grams with seeds
3 cups water
2 tablespoon vegetable oil
1 teaspoon salt
Optional
1 pinch asafoetida
½ cup coconut cream
Preparation
Soak tamarind in warm water for about 5 minutes and squeeze the juice out, discarding the pulp. Keep the liquid aside.
Marinate mutton flesh and bones with 1/2 tsp turmeric powder and set aside.
Grind coriander coarsely in a grinder .and set aside.
Pound washed garlic with skin , cumin and pepper corn in a mortar separately and set aside.
Method
1 Heat a sauce pan and add the vegetable oil.I use white sesame oil. When the oil is hot fry the dry chili for 30 seconds.
2 Add the chopped onion and fry for 5 minutes in medium heat. Add green chili, red chili, curry leaves
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| Frying dry chili,onion,green and red chili, curry leaves. |
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| Adding tomato. |
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| Mutton bones and flesh are added |
5 Add water, salt tamarind juice crushed coriander, crushed garlic and pepper corns. Cover and bring it to a boil. Reduce the heat and simmer for about one hour.
6 If you are adding coconut cream add at this stage. It is not needed. Add salt. Taste for seasoning and adjust. Just before switching off the fire throw some curry leaves into the rasam to get a nice aroma.
7 Strain in a colander and discard solids.
8 Skim out any floating fat.
9 Serve hot with rice or drink as a soup. A very delicious dish. Hope you will try.
You can omit the mutton and follow the same recipe with chicken or to make a vegetarian rasam omit the meat. We always make a rasam when we have a vegetarian meal. Garlic,coriander,pepper and cumin in the rasam helps digestion and flatulence.
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| Mutton Rasam |
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| Mulligatawny soup |
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