Warm Up Your Winter with Chef Sneha Singhi Upadhaya's Bullet Chilli Rasam Recipe

As the winter chill sets in, Chef and food influencer Sneha Singhi Upadhaya introduces a fiery delight to your culinary repertoire - the Bullet Chilli Rasam. Known for her innovative and flavorful recipes, Sneha brings this super spicy rasam that's not just delicious but also a perfect remedy for those pesky winter sore throats. Let's dive into making this tantalizing dish that promises to add some heat to your winter meals.

Ingredients for Bullet Chilli Rasam

For the Paste:

• 1 tbsp Cumin Seeds
• 1 tbsp Coriander Seeds
• 1 tsp Peppercorns
• 2 Dried Red Chillies
• 6 Bullet Chillies (or less, as per your spice tolerance)
• 5-6 Garlic Cloves
• Crush these ingredients to a coarse paste in a mortar and pestle.

For the Rasam:

• 1 tbsp Oil
• A Pinch of Hing (Asafoetida)
• 10-15 Curry Leaves
• 2 Tomatoes, roughly chopped
• 1/2 tsp Turmeric (Haldi)
• Salt, to taste
• 1 tsp Red Chilli Powder
• 1/2 cup Tamarind Puree
• 1 cup Water
• Method of Preparation

Cooking the Rasam:

• Heat oil in a pan. Add hing and curry leaves, and let them pop.
• Add the ground spice paste and tomatoes, and cook for 2 minutes.
• Stir in haldi, salt, and red chilli powder. Mix well.
• Pour in the tamarind puree and water. Bring it to a good boil.

Tempering the Rasam:

• In another pan, heat 1 tsp oil.
• Add 1 tsp mustard seeds, 2 dried red chilli, and 10-15 curry leaves. Let them pop.
• Add this tempering to the prepared rasam.

Finishing Touches:

• Garnish the rasam with fresh coriander leaves.
• Serve hot alongside steamed rice for a comforting and spicy winter meal.

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Chef Sneha Singhi Upadhaya's Bullet Chilli Rasam is a must-try this winter. This spicy, tangy, and utterly delicious rasam not only warms your body but also delights your taste buds. It's a perfect example of how traditional recipes can be tweaked for modern palates, making winter meals both exciting and comforting.