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OPOS Herbal Rasam

posted 21 Mar 2016, 12:38 by Rajmi Arun   [ updated 21 Mar 2016, 22:22 ]
Rasam is always a very important dish in many South Indian Brahmin house holds. Though a vareity of rasams are made, there is one rasam that is made atleast once in a week and it can be consumed either as a soup or by adding it to hot rice and ghee. 

Mint leaves - 1/4 cup
Basil leaves - 1/4 cup
Karpooravalli leaves - 2
Coriander leaves - 1/4 cup
Curry leaves - 1/4 cup
Neem flower (dried) - 2 tbsp
Milagu Jeeraga Rasam Powder - 1 tsp
Red chilly - 1
Salt to taste
Tamarind paste - 1 tbsp
Tomato - 2 nos. 
Mustard - 1/4 tsp
Ghee - 2 tbsp

Wash and dry all the leaves. In a pressure cooker, add 1 tbsp of ghee and fry the neem flower. Drain the ghee and let it cool. Grind all the leaves to a paste. Chop the tomatoes. Add a cup of water to the tamarind paste. Mix the ground paste chopped tomatoes, salt, Milagu jeeraga rasam powder and red chilly in the pressure cooker and cook it for 3 whistles. 

Open and add the fried neem flower and seasoning. 

Note: Increase the quantity of the leaves according to taste.