When I made Salsa
Rasam, I was not sure if it is going to be accepted or liked. But when I had it, I knew that this was entirely different and probably first Mexican Rasam to see the light of the
So without further Ado, I am posting the MAXINDIAN RECIPE # 2 which is,
Cooked Thoram Parappu 1/2 cup
Salsa (Small pcs Variety But Med Hot) 4 to 5 Tbsp.
Tamarind juice 2 to 3 Tbsp.
Garlic 2 to 3 cloves
Red Chilli powder 1/4 spoon
Turmeric Powder a pinch (optional)
Pepper Powder 3/4 spoon
Curry leaves (crushed) 1 sprig
Jeera powder 3/4 spoon
Rasam Powder 1 spoon (optional)
Salt to taste
Sugar 1/4 spoon
Jeera+Black pepper 1/4 spoon each
Oil/Ghee 1 ladle
Jeera 3/4 spoon
Mustard 1/4 spoon
Red chilli 1 no.
Please follow all the directions as laid down by me in my Rasam preparation
Only difference is that you are going to add salsa last when you are done .
Add salsa after tempering is over . Cover the vessel and leave it for about fifteen to twenty
Reheat and serve with Steaming rice.
Go easy on eating. This Rasam is really spicy and Tasty. You should know when to
Don't forget to post in your feedback all you "USAYERS".
I must add a note here for people who do not know what salsa is.
Salsa is a green salad consisting of diced Tomatoes, Green chillies, Onions and some salt and other spices and(God Knows What
So try this recipe with these guidelines if you are out of USA , CANADA and Mexico