- soak tamarind in warm water for 30 minutes. then squeeze the soaked tamarind to get the pulp. Strain the pulp and keep aside. in a grinder, take garlic, red chilies, black pepper and cumin seeds. grinding masala for rasam recipe Grind coarsely or semi-fine. heat oil in a pan. Splutter mustard seeds first then add curry leaves and the coarsely ground spices. saute for a minute. Then add turmeric powder, asafoetida and chopped coriander leaves. Stir well.then add crushed or chopped tomatoes. stir and saute for a minute or two. Then add tamarind pulp,pour water.add salt.simmer rasam without a lid till the tomatoes soften and the raw taste of tamarind goes away. takes about 12 to 15 minutes on a low to medium flame. When done, switch off the flame and the hot and spicy rasam is ready to be served. And the jeera milagu rasam is ready to serve.
Jeera milagu rasam
#myrecipe
By Chandana Guptha
Jan, 7th
568
Servings
4 persons
Cook Time
15 minutes
Ingredients
12
- 14
Ingredients
- Black pepper
- Cumin
- Chillies
- Garlic
- Tamarind
- Tomato
- Coriander
- Water
- Salt
- Turmeric
- Mustard
- Hing
- Curry leaves
- Oil
