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| Rasam |
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Home / Hindu Culture / Indian Cuisine |
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Ingredients 1 tsp Tamarind pulp 1 tsp Mustard seeds a pinch of Asafoetida (hing) 2 Red Chillies (broken in halves) 2-3 Curry leaves (chopped in small pieces) 2 tsp chopped Cilantro (Coriander leaves) 3/4 tsp Cumin powder (Jeera) 3/4 tsp Coriander powder 3/4 tsp Black Pepper powder 1/4 tsp Turmeric powder 1/4 tsp Jaggery 4 cups water Salt to taste 3 tsp Clarified Butter (ghee) Directions Heat Ghee in a kadai. Add Hing & Mustard seeds. When the seeds splutter, add broken red chillies, curry leaves & all the dry powders. Fry well for 15 secs on a medium heat. Add Water, Turmeric powder, Jaggery, Tamarind pulp & Salt. Boil for 5-6 mins. Remove to a serving bowl. Add chopped Cilantro & serve hot with steamed Rice. NOTE : Adjust spice powders according to your requirement. This rasam can also be served as an appetizer. Good for cold. |
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