Ingredients
- Tamarind 10 g
- Tomato 2 big around 300 grams
- 4 garlic
- 1/2 teaspoon pepper
- 1 teaspoon cumin seeds
- Generous pinch of turmeric powder
- 1/4 to of chilli powder
- 1/2 teaspoon coriander powder
- 2 cups water
- 1 teaspoon coconut oil
- 1/2 teaspoon mustard seeds
- 1 red chilli
- Fenugreek seeds few
- Pinch of jaggery
- A dollop of ghee
- Salt
Instructions
- Soak tamarind in 1 cup of hot water
- Pulse garlic, pepper, cumin into a coarse mixture, and keep them aside
- Add coconut oil to the pan and when the oil is hot add mustard seeds, fenugreek seeds, and red chilli, let them splutter
- Furthmore, add tomatoes and saute till tomatoes turn mushy
- Furthermore, add pulsed mixture and saute for 2 minute
- Add turmeric powder, chilli powder coriander powder, and saute for 2 minutes
- Sprinkle required salt
- Furthermore, strain and add tamarind water, 1 cup of water, coriander leaves and curry leaves, a pinch of jaggery, and a generous portion of hing
- Bring the rasam to a frothy boil
- Turn off the stove and finally add a dollop of ghee, mix well and serve hot
Video
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