Rasam Recipe
Ingredients
| Split red gram 30 gm. | ||
| Tamarind | 10 Gram (For 4) | |
| Coriander leaves | 1/4 Bunch (100gm) (For 4) | |
| Masala | ||
| Red chillies 2 or 3 | ||
| Asafoetida a pinch | ||
| Coriander | 5 Gram (For 4) | |
| Peppercorns | To Taste (For 4) | |
| Cumin a pinch | ||
| Garlic | 10 Gram (For 4) | |
| Salt | 15 Gram (For 4) | |
| Tempering | ||
| Oil | 15 Milliliter (For 4) | |
| Red chillies | 1 (For 4) | |
| Mustard seeds | 1 Teaspoon (For 4) | |
Directions
1. Cook gram in water till tender.
2. Squeeze tamarind in a little water.
3. Roast and pound spices.
4. Mix together the liquid in which the gram was cooked, part of the gram mashed up, pounded masala, tamarind juice and salt to taste.
5. Bring to boil.
6. Remove and temper with mustard seeds, whole red chillies and curry leaves.
2. Squeeze tamarind in a little water.
3. Roast and pound spices.
4. Mix together the liquid in which the gram was cooked, part of the gram mashed up, pounded masala, tamarind juice and salt to taste.
5. Bring to boil.
6. Remove and temper with mustard seeds, whole red chillies and curry leaves.
Chef
