It’s a South Indian soup -peppery and hot, sour and nourishing and clears the head.It can be enjoyed in a mug or served as is over a bowl of hot basmati rice.
A spicy flavorful Indian style mutton soup tempered with aromatic spices. This is an enticing hot soup. You can use the slow cooker for this recipe or use a pressure cooker or even cook in the pan for a long time. I made this before few days but never got some time to type down the recipe. Finally forced myself to sit down and type it.
Rasam / Indian soup / Indian thin curry – We make rasam mostly daily in India even if we have some other kuzhambu or curries because it is something which is very healthy, helps to cure cold, fever and also too quick to make. It takes 30 minutes for me to prepare this rasam. But my mom makes in 20 minutes. I guess she has way more experience in cooking than me. This rasam is with no tamarind, you can very well add tamarind, but it does add more tanginess. You can add rasam powder instead of sambar powder.
This is best tasted with hot rice. I am sure this is going to taste great with Indian bread like paratha or parotta. You can prepare this recipe with lamb too.
My other lamb recipes to try – Lamb/Mutton sukka dry curry, Restaurant Style Lamb Biryani, Kadai Gosh/Lamb curry.
- • Lamb Meat/mutton(shoulders)– 400g, cut into 2 inch chunks
- • Oil – 1 tbsp
- • Cumin seeds – 2 tsp
- • Red chilli – 1, broken
- • Green chilli – 2, slit
- • Curry leaves – 1 sprig
- • Shallots – ¼ cup (optional), chopped finely
- • Tomato – 1 cup, chopped finely
- • Turmeric powder – 1 tsp
- • Coriander leaves – 1 tbsp, chopped finely
- • Lime - ½ , garnish
- • Salt - 2 tbsp
Grind: - • Garlic – 4, Minced finely
- • Ginger – 1 inch, julienne cut
- • Sambar powder – 1 tsp
- • Coriander seeds – 1 tbsp
- • Whole pepper balls – 1 tbsp
- • Cumin seeds – 2 tsp
- • Fennel seeds – 2 tsp
- Wash mutton pieces and drain well.
- Blend everything under “to grind” in a blender with other ingredients to a smooth paste. Keep it aside.
- In a pressure cooker, heat oil in medium flame. Add red chilli’s, curry leaves, green chilli and sauté for few seconds till it gets roasted.
- Now add the onions and salt, sauté well. Add the tomatoes, turmeric powder and sauté well. After two minutes when sautéed well, add the blended paste and lower the flame. It will ooze out some oil.
- Add the mutton and roast in that oil for two minutes.
- Add enough water covering till half the meat and whistle for 5 counts(which will be 15 minutes). Or cover it and let it get cooked for 35-40 minutes in medium-low flame.
- Now remove the cover, check if the consistency is good or just keep it open and cook for few more minutes.Add more water if needed.
- Switch off, Garnish with lime juice and coriander leaves.
A Classic Indian spicy thick curry made with lamb meat in vinegar and spices!
