Preparation Time : 10 minutes
Cooking Time : 25 minutes
Serves : 2
Ingredients
Tamarind - 1 small amla size
Tomato - 1, chopped into cubes
Salt - to taste
Asafoetida - 1/2 tsp
Curry leaves - a few
To grind
Coriander seeds - 1 tbsp
Pepper - 1 tbsp
Cumin Seeds - 1 tbsp
Chana Dal - 1 tbsp
Red Chilli - 3
To Temper
Ghee - 1/2 tbsp
Mustard - 1 tsp
Procedure
1. Extract tamarind juice into the eeya sombu / a vessel
2. Add salt, curry leaves, tomato and asafoetida
3. Dry roast all the ingredients to grind and grind into a smooth paste.
4. When the raw smell of tamarind is gone and the tomatoes have cooked well, add the ground paste and allow to boil once.
5. Heat ghee in a tadka pan, add the mustard, when it splutters, add to the rasam.
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