Sunday, October 2, 2011

Rasam

Ingredients
  1. Tamarind: lemon sized (soak in water)
  2. Pepper: 2tsp
  3. Cumin seeds: 2tsp
  4. Fenugreek seed: ¼ tsp (very little)
  5. Coriander: 1 tbsp
  6. Dry red chilli: 1
  7. Lentils: 1 tsp
  8. Garlic: 3 cloves
  9. Tomato: 1 small
  10. Asafoetida powder: a pinch
  11. Turmeric powder: ¼ tsp
  12. Mustard seeds: 1 tsp
  13. Oil: 2tsp
  14. Curry leaves: few
  15. Coriander leaves: few
Method of Preparation:
·        Take tamarind juice from soaked tamarind
·        Dry roast pepper, lentil, chilli, cumin, fenugreek and coriander.
·        Grind them to fine powder.
·        In a bowl; add tamarind juice, turmeric powder, tomato, salt, crushed garlic and add little water and boil for 15 minutes.
·        Then add 2tbsp of the grinded powder, asafoetida powder and boil for another 5 minutes.
·        In a pan, heat oil, splutter mustard seeds, and add curry leaves; transfer to prepared rasam.
·        Garnish with coriander leaves.

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