- Cut the nellikai along the veins and remove the seed. To grind: Take dry red chilli, black pepper corns, cumin seeds, garlic and grind to a coarse paste without adding water. Add the nellikai segments, 2 to 3 tbsp water and grind to a fine paste. Rasam base: Take 2 cups water in a bowl. Add halved tomato and squish well in water. Add ground paste, turmeric powder, salt, mix well and set aside. Make nellikai rasam: Heat a pan with oil. Add mustard seeds and let it crackle. Add dry red chilli, asafoetida, curry leaves and let it roast for few seconds. Add the paste mixed water, few coriander leaves and mix well. Let the rasam cook over high flame till it froths up all around the edges. Switch off stove. Add coriander leaves, mix well and close with lid. Let it rest for 5 mins for the flavors to combine. Transfer to a serving bowl. Serve this piping hot nellikai rasam with rice.
Nellikai rasam
#myrecipe
By Shaalini Shaalu
Jan, 29th
567
Servings
4 persons
Cook Time
20 minutes
Ingredients
11
- 13
Ingredients
- Amla
- Tomato
- Red chilli
- Garlic
- Pepper
- Cumin
- Turmeric
- Pepper
- Corinader
- Salt
- Curry leaves
- Red chilli
- Hing
