Monday, August 24, 2009

Rasam


Ingredients
Tomatoes (chopped): 2
Tamarind pulp/Puli: 1 tablespoon
Garlic pods: 1 big
Pepper corns: 1 tablespoon
Coriander seeds: 1 tablespoon
Cumin Seeds (Jeera):1/2 tablespoon
Coriander Leaves/Dhaniya (chopped): handful
Chilli Powder: 2 teaspoon
Asafoetida/Hing: a pinch
Water: 1 cup
Salt to taste
Oil

Using a mortar and pestle (ammi kallu) roughly crush the garlic, pepper corns, coriander seeds and cumin seeds. Heat some oil in a pan, add chili powder and the crushed mix and saute. Add hing and tomatoes to it. Mix tamarind pulp in water and pour it into the pan. As it comes to a boil add the chopped coriander leaves and let it simmer. Serve hot.

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