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Friday, September 17, 2010

Rasam


Ingredients 
  • Tamarind - 1 lemon sized ball
  • Pepper - 1 teaspoon
  • Cumin seed - 1/2 teaspoon
  • Garlic - 3 cloves
  • Curry leaves - 2 sprigs
  • Dry chili - 4
  • Asafoetida - 1 pinch
  • Turmeric powder - 1/4 teaspoon
  • Chopped coriander - for garnish
  • salt - to taste.

Method
  1. Soak tamarind in a cup of water for atleast 30 mins.  
  2. Extract the tamarind juice. 
  3. In a large bowl, add the tamarind juice, finely chopped tomatoes and 2 cups of water.
  4. Crush pepper, cumin, a sprig of curry leaves and garlic to a coarse mix.
  5. Heat oil in a kadai, add mustard seeds allow it to splutter then add curry leaves and asafoetida.
  6. Add the coarsely ground mixture to the pan and saute for a minute. 
  7. Add the tamarind tomato mixture to the kadai .
  8. Add turmeric powder and chopped coriander leaves.
  9. Bring to a boil and serve hot with rice.


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