Tamarind – 1 lemon sized ball
Peppercorns – 2 tsp
Cumin Seeds – 1 tsp
Garlic – 5 cloves
Tomato ,cut into 4 pieces – 1 no
Asafoetida Powder – 1/4 tsp
Turmeric Powder – 1/2 tsp
Salt to taste – 1 tsp
Coriander Leaves, chopped – 1 tbsp
For Seasoning
Peppercorns – 2 tsp
Cumin Seeds – 1 tsp
Garlic – 5 cloves
Tomato ,cut into 4 pieces – 1 no
Asafoetida Powder – 1/4 tsp
Turmeric Powder – 1/2 tsp
Salt to taste – 1 tsp
Coriander Leaves, chopped – 1 tbsp
For Seasoning
- Soak the tamarind in warm water for 10 minutes until it becomes soft and mashable. Keep it aside.
- Crush the Garlic Pods, Peppercorns and Cumin Seeds. Keep it aside.
- In a large vessel, mix the Tamarind juice, Tomatoes, Asafoetida Powder, Turmeric Powder, Salt, chopped coriander leaves ,2 cups of Water , crushed garlic/peppercorns and cumin seeds. keep it aside.
- Heat oil in a pan and splutter the mustard seeds and cumin seeds.
- Now add the curry leaves and dry red chillies into the pan and fry for a minute . Pour it over the tamarind mixture from step 3.
- Let it boil for 4-5 minutes. Now switch off the stove.
- Garnish Rasam with Coriander Leaves and serve it hot.
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