Rasam

No of portion: 4

Approximate Duration: 10 mins

Cuisine: South Indian.

INGREDIENTS QUANTITY
Oil 1 tbsp
Mustard seeds ½ tsp
Urad dhal ¼ tsp
Fenugreek ¼ tsp
Red chilly whole 3 nos
Curry leaves 2 sprig
Crushed garlic 3 nos
Crushed green chilly 2 nos
Tomato 400 gms
Cumin 1tsp
Peppercorn 1tbsp
Chili powder ½ tsp
Turmeric powder ¼ tsp
Salt To taste
Asafoetida ¼ tsp
Tamarind 15 gms
Boiled dhal water 200 gms
Water 400gms
Ajinomoto 7 gms
Chopped coriander leaves For garnish

cooking procedure

Step 1: Make dry Roast and crush the pepper and cumin, crush garlic and green chilies then keep it aside.

Step 2: Make the tamarind water using 200gms for 15 Gms of tamarind and keep it aside.

Step 3: Clean cut the tomato keep it aside.

Step 4: Now take one pan add the spice powders and crushed pepper and cumin, then pour the tamarind water and mix well then set it aside.

Step 5: Heat oil in a pan add mustard seeds and all whole spices once its splutter then add crushed garlic and green chilly mix sauté till that raw fragrant gone out, then add asafetida and tomato sauté for a minute and add that tamarind water mix.

Step 6: Add dhal water and water as required, then add salt to taste and Ajinomoto, allow to cook, once broth will occur switch off the flame, finally add chopped coriander leaves for garnish then serve hot.

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