Ingredients:
Tamarind paste - 2 tsp
Tomatoes - 2
Coriander seeds - 1 tsp
Pepper - 1/2 tsp
Jeera - 1 tsp
Thuvar Dal - 1 tsp
Turmeric Powder - 1 pinch
Curry Leaves - a few
Coriander leaves - 1/4 cup
Ghee - 1 tsp
Mustard seeds - 1/2 tsp
Red chillies - 2 nos
Asafodeita - 1/2 tsp
Salt to taste
Water - 3 cups
Method:
Grind tomatoes, tamarind paste, curry leaves, pepper, 1/2 tsp of Jeera, coriander seeds and thuvar dal to a fine paste. Add 3 cups of water, salt and turmeric powder and mix well. Keep the vessel inside a pressure pan and cook for one whistle.
In a tempering ladle heat ghee, add mustard seeds and when it splutters add jeera, red chilly and asafodeita. Add it to the rasam. Garnish with finely chopped coriander leaves.
Can be had with rice and also as a soup.
Tamarind paste - 2 tsp
Tomatoes - 2
Coriander seeds - 1 tsp
Pepper - 1/2 tsp
Jeera - 1 tsp
Thuvar Dal - 1 tsp
Turmeric Powder - 1 pinch
Curry Leaves - a few
Coriander leaves - 1/4 cup
Ghee - 1 tsp
Mustard seeds - 1/2 tsp
Red chillies - 2 nos
Asafodeita - 1/2 tsp
Salt to taste
Water - 3 cups
Method:
Grind tomatoes, tamarind paste, curry leaves, pepper, 1/2 tsp of Jeera, coriander seeds and thuvar dal to a fine paste. Add 3 cups of water, salt and turmeric powder and mix well. Keep the vessel inside a pressure pan and cook for one whistle.
In a tempering ladle heat ghee, add mustard seeds and when it splutters add jeera, red chilly and asafodeita. Add it to the rasam. Garnish with finely chopped coriander leaves.
Can be had with rice and also as a soup.
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