Ingredients:
- Tamarind - 1 lemon size
- Jeera - 1 tablespoon
- Toor Dhal - 1/2 tablespoon
- Pepper - 11/2 tspn
- Dry red Chilli - 1 or 2 according to the spicyness needed
- Coriander Seeds - 2 tspn
- Turmeric Powder - 1/2 tspn
- Ghee - 1 to 1/2 tspn
- Mustard - 1 tspn
- Asafoetida powder - 1/4 tspn
- Chopped Coriander leaves - 2 tablespoon
- Curry leaves - 5 nos
- Salt - to taste
Method:
- Soak the tamarind for 10 to 15 mts and then make thick paste by squeezing it
- Then add water to dilute it, to this add turmeric powder and heat it
- Soak the jeera, dry red chilli, coriander seed, toor dhal and pepper in water for 10 to 15 mts and grind it to paste
- Add this paste to the tamarind solution along with the salt and little coriander leaf
- when it starts to boil switch of the stove
- Heat ghee in kadai add mustard allow it to burst then add asafoetida powder and pour this to the rasam
- Garnish the rasam with remaining coriander and curry leaves and serve hot
Your feedback/comments would be appreciated.
No comments:
Post a Comment