|steps here … so will believe its strawberries 🙂|
Strawberry – 5-6 medium sized cut into small pieces.
Garlic flakes – 6
Tamarind – 1″ball piece
Pepper corn – 6-8
Jeera / Cumin – 1/2 tsp
Turmeric powder – 1/3 tsp
Red chilli powder – 1/2 tsp
Curry leaves – few
Coriander leaves – few say 6-8 strands
Asafoetida / Hing – a small pinch
Sugar – 1/2 tsp (optional)
Salt to taste.
I do not do the seasoning / tadka but you may do it in the beginning or add it in the end.
Mustard – 1 tsp
Whole red chilies -2
Cooking oil – 2tsp
Crush the pepper and jeera and keep aside.
Dissolve tamarind in hot water give it a good squeeze so it dissolves , keep this ready for rasam.
Heat a pan add 2 tsp of cooking oil add the garlic when it is slightly cooked add the strawberry pieces,turmeric powder,red chili powder, salt pepper and jeera crushed.Give everything a toss. Cover and cook for two minutes. The strawberry will turn mushy immediately add the tamarind water and discard pulp.When the rasam boils add the asafoetida powder and curry leaves. When the raw smell goes off add coriander leaves and sugar switch off flame .Keep it covered until served.
Serve strawberry rasam along with rice and other side dishes.
** A tiny pinch of sugar will balance of all the tartness in the curry its optional but tastes good.
Hope you like it.