Tamarind small lemon size Red Chillies 3 Rasam powder 1 tsp Toor dhall 1 tbsp. Mustard 1 tsp. Jeera 1 tsp. Asafoetida 1 tsp. Ghee a tbsp. Salt to taste Curry leaves Coriander finely chopped Method: Extract the tamarind in 3 cups of Heat Ghee in a heavy bottomed vessel Add the mustard seeds, jeera and toor dhall. Add red chilli pieces and curry leaves. When they are done, pour the extracted tamarind water. Add asafoetida, salt and rasam powder. Bring it to boil. Garnish with chopped coriander |
Recipes >