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Killu Milagai rasam by Uma Sridharan

posted 10 Sept 2012, 05:55 by Rajmi Arun   [ updated 18 Jan 2015, 05:22 ]
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 

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