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. |
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