Wednesday, June 26, 2013

Rasam



Ingredients (serves for 2)


tomato - 1/2
pepper - 2 tsp
red chilli - 1
cumin seeds - 2 tsp
garlic - 3 - 4 pods
tamarind - 1 small piece ( half of gooseberry sized)
salt - as needed
asafoetida - a pinch
coriander leaves 
oil - 1 tsp
curry leaves

Method:


  • Soak tamarind in 2 cups of water (1 cup size = 150 ml) and extract the juice from it. 
  • grind tomato, pepper, red chilli, cumin seeds, garlic to a coarse paste

  • mix this with tamarind juice and add required salt
  • heat a vessel with oil and add mustard seeds, 1/2 tsp of cumin seeds and curry leaves
  • add the tamarind juice mixture with 1 more cup of water. Check the salt.
  • Let it be there for 2 - 3 mins until frothy. Should not boil. 
  • Add asafoetida and garnish it with coriander leaves.


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