Ingredients:
Tamarind - 1 small gooseberry size
Sambar powder - 1 tspn
Pepper powder - 1/4 tspn
salt - to taste
Jaggery - a pinch
Tomato - 1 tblspn
coriander leaves - few nos
For seasonings
ghee - 1 tspn
Mustard - 1/2 tspn
Jeera - a pinch (if want)
Asafoetida powder - a pinch
Dry red chilli - 1 big
Method:
Soak the tamarind in water for 1 hr or urgent soak in hot water for 10 to 15 mins
Take thick tamarind juice add water to dilute it
Add salt, sambar powder, a pinch turmeric powder (if want),a pinch or 1/4 tspn pepper powder and allow it to boil till raw smell goes
Then add jaggery and tomato and switch off the stove
Heat ghee in a kadai add mustard(jeera) when it pops out add asafoetida powder, red chilli and pour it on the rasam
Garnish the hot rasam with coriander leaves ( if want u can also add curry leaves along with ghee while seasonings)
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