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Name: Chemeen Kurumellagu Rasam
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 kg Tomatoes; chopped; 100 g Shrimp; cleaned,; Salt to taste

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INGREDIENTS

1 kg Tomatoes; chopped
100 g Shrimp; cleaned,
Salt to taste

INSTRUCTIONS

MMMMM-----------------------FOR THE MASALA---------------------------- 12 Flakes; (24 g) garlic 16 Curry leaves 2 ts Black peppercorns; (10 g) 1/2 ts Coriander seeds; (2 g) 1/2 ts Cumin seeds; (2 g) 1/2 ts Turmeric powder; (2 g)MMMMM---------------------FOR THE TEMPERING-------------------------- 2 ts Coconut oil; (10 ml.) 1/2 ts Mustard seeds; (2 g) 6 Flakes; (12 g) garlic, ; chopped fine 8 Curry leavesMMMMM---------------------FOR THE GARNISHING-------------------------- 16 Shrimp; cleaned, shelled ; and deveined 4 Green cardamom; powdered 1 tb Ghee; (clarified butter) ; (15 g) 4 g Coriander leaves; chopped -fine DRY roast the coriander seeds, cumin seeds and pepper-corns separately over low heat until each emits its unique aroma. When cool, pound them to obtain a coarse masala powder. Remove to a bowl, add turmeric powder and mix well. To prepare the garnishing: Clean and shell the shrimp, but retain the tails. Devein, wash and pat dry. Heat the ghee in a frying pan. Add cardamom powder and stir over low heat until red. Remove and keep aside. Put a few small pieces of live charcoal in a small bowl and place it in a large pan. Spread the shrimp around the bowl and pour the stirred green cardamom along with the ghee on the live charcoal. Cover with a lid and let it smoke for 15 minutes. Uncover, remove the shrimp and keep aside. Put the tomatoes and salt in a pan and boil for 20 minutes. Add all the masala ingredients and simmer for five minutes. When cool, put in a blender and grind to obtain a smooth puree. Remove to a pan and return to heat. Add the smoked shrimp and bring to a boil. Lower the heat and simmer for three minutes. Cook the shrimp with salt to taste till done and dry. While the rasam is simmering, prepare the tempering Heat oil in a frying pan add the mustard seeds. When they splutter, add garlic slices and saute until light golden. Add curry leaves and stir. Pour the seasoning over the rasam. Remove and adjust the seasoning Put equal quantities of the rasam in each of the four individual soup bowls, garnish with shrimp and coriander leaves. Serve hot. NOTES : Pepper Rasam With Prawns

NOTES

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Chemeen Kurumellagu Rasam

1 kg Tomatoes; chopped
100 g Shrimp; cleaned,
 Salt to taste

MMMMM-----------------------FOR THE MASALA----------------------------     12    Flakes; (24 g) garlic     16    Curry leaves      2 ts Black peppercorns; (10 g)    1/2 ts Coriander seeds; (2 g)    1/2 ts Cumin seeds; (2 g)    1/2 ts Turmeric powder; (2 g)MMMMM---------------------FOR THE TEMPERING--------------------------      2 ts Coconut oil; (10 ml.)    1/2 ts Mustard seeds; (2 g)      6    Flakes; (12 g) garlic,           ; chopped fine      8    Curry leavesMMMMM---------------------FOR THE GARNISHING--------------------------     16    Shrimp; cleaned, shelled           ; and deveined      4    Green cardamom; powdered      1 tb Ghee; (clarified butter)           ; (15 g)      4 g  Coriander leaves; chopped           -fine   DRY roast the coriander seeds, cumin seeds and pepper-corns  separately over low heat until each emits its unique aroma. When  cool, pound them to obtain a coarse masala powder. Remove to a bowl,  add turmeric powder and mix well.    To prepare the garnishing: Clean and shell the shrimp, but retain the  tails. Devein, wash and pat dry. Heat the ghee in a frying pan. Add  cardamom powder and stir over low heat until red. Remove and keep  aside. Put a few small pieces of live charcoal in a small bowl and  place it in a large pan. Spread the shrimp around the bowl and pour  the stirred green cardamom along with the ghee on the live charcoal.  Cover with a lid and let it smoke for 15 minutes. Uncover, remove the  shrimp and keep aside.    Put the tomatoes and salt in a pan and boil for 20 minutes. Add all  the masala ingredients and simmer for five minutes. When cool, put in  a blender and grind to obtain a smooth puree. Remove to a pan and  return to heat. Add the smoked shrimp and bring to a boil. Lower the  heat and simmer for three minutes.    Cook the shrimp with salt to taste till done and dry. While the rasam  is simmering, prepare the tempering Heat oil in a frying pan add the  mustard seeds. When they splutter, add garlic slices and saute until  light golden. Add curry leaves and stir. Pour the seasoning over the  rasam. Remove and adjust the seasoning Put equal quantities of the  rasam in each of the four individual soup bowls, garnish with shrimp  and coriander leaves. Serve hot.        NOTES : Pepper Rasam With Prawns

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Nutrition

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Serving Size: 1 Serving (275g)
Recipe Makes: 4 servings

Calories: 42
Calories from Fat: 3 (7%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 63.8mg		2 %
Potassium 470mg		12 %
Total Carbohydrate 10g		3 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 7.5g
Protein 2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 42

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