Sambar/Kulambu,

Rasam

12:41 AM Chandra Karthikeyan 0 Comments



Ingredients

  • Tamarind - Golf ball size
  • Garlic- 3 pods
  • Red chilli - 1
  • Cumin seeds - 1 tbsp
  • Black Pepper - 1 tbsp
  • Tomato - 1 
  • Turmeric powder - 1/2 tbsp
  • Mustard seeds - 1 tbsp
  • Fenugreek seeds - 1/2 tbsp
  • Asafoetida - a pinch
  • Curry leaves
  • Coriander leaves for garnishing
  • Salt to taste

Method:

  • Soak tamarind for 30 minutes in water, extract the juice of tamarind for about 1 cup.
  • In a pan, add oil and then add mustard seeds, fenugreek seeds, and curry leaves.
  • Now add the tamarind juice and 1/4 cup of water.
  • Grind cumin seeds, garlic, pepper, and red chilli into paste, add this ground mixture to the tamarind.
  • Add chopped tomatoes to the above mixture along with asafoetida, salt, and turmeric powder.
  • When this mixture starts boiling, add the chopped coriander leaves and remove rasam from heat.

Cooking time: 15 minutes
Rasam along with potato curry is the wonderful lunch one could ever have.



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