- Soak 1 lemon sized tamarind in ½ cup warm water for 20 to 30 mins. Later squeeze the soaked tamarind to a pulp. Strain and keep aside. In a dry grinder 3 teaspoon cumin seeds, 2 teaspoon whole black pepper, and 6 to 7 roughly chopped garlic (medium-sized) to a semi-fine consistency. Heat 2 tablespoons of oil and add 1 teaspoon mustard seeds. When the mustard seeds splutter, add two pinches of asafoetida, 2 to 3 dry red chilies, and 10 to 12 curry leaves.Add ½ cup chopped tomatoes. Sauté until the tomatoes soften.Then add the semi-coarsely ground cumin seeds, black pepper and garlic, and ½ teaspoon turmeric powder.Mix well and add the strained tamarind pulp along with water and salt..boil it.switch off stove and garnish with coriander and serve hot with rice.
Rasam
#myrecipe
By Chandana Guptha
Jan, 7th
570
Servings
4 persons
Cook Time
25 minutes
Ingredients
13
- 15
Ingredients
- Tamarind
- Hot water
- Tomatoes
- Oil
- Salt
- Curry leaves
- Hing
- Turmeric
- Mustard
- Water
- Red chillies
- Coriander
- Cumin seeds
- Black pepper
- Garlic
