Ingredients
Tamarind - a gooseberry sized ball, soaked and extracted
Tomato - a small one, chopped or mashed using your hand
Coriander leaves - a handful
Salt - as per taste
Jaggery - 1 tsp
Dry roast and grind
Pepper - 1 tsp
Cumin seeds - 1 tsp
Garlic - 1
Red chilli - 1 or 2, as per taste
Toor dal - 1 tbsp
For tempering
Ghee - 1 tsp
Mustard seeds - 1 tsp
Methi seeds - 1/2 tsp
Curry leaves - a few
Hing - a small pinch
Method
- Heat a pan and dry roast the ingredients mentioned above. Allow to cool down and grind to a coarse powder.
- In a bowl, take the tamarind extract and add some water to it, may be 1/2 a cup of water. Add the chopped/mashed tomato and salt to it. Bring it to a boil until the raw smell of the tomato goes off.
- Then add the ground jeera-pepper powder and allow to boil for 2 mins. Then add the jaggery to it.
- Meantime do the tempering. Heat a small pan, add a tsp of ghee, once the ghee is hot enough add mustard seeds, when it starts spluttering add in the methi seeds, curry leaves and hing. Switch off the flame and pour this tempering to the boiling rasam. Add the coriander leaves and switch off.
- Enjoy with steamed hot rice!!
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