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ingredients
1. onions- 1 (big size)
2. tomatoes- 2 finely chopped
3. black pepper corns-2 tsp
4. turmeric- 1/2 tsp
5. chilly powder- 1 tsp
6. coriander powder- 1 tsp
7. tamarind pulp-1 tsp
8. salt to taste
9. curry leaves- 6-8 leaves
10. coriander- finely chopped
11. asfoetida- a pinch
12. ginger paste- 1 tsp
13. garlic, fresh cloves- 4 crushed
14. mustard seeds-1/4 tsp
method
Heat Oil in a vessel. Fry the onions and curry leaves with some mustard seeds till golden brown adding ginger and garlic. Add turmeric, chilly and coriander powder. Fry for 3 minutes. Add tomatoes and tamarind pulp. Pour Water and boil well. Add black pepper corns and asfoetida when its boiled properly. Add salt. Garnish with freshly chopped coriander. Piping hot and sour rasam ready to serve
1. onions- 1 (big size)
2. tomatoes- 2 finely chopped
3. black pepper corns-2 tsp
4. turmeric- 1/2 tsp
5. chilly powder- 1 tsp
6. coriander powder- 1 tsp
7. tamarind pulp-1 tsp
8. salt to taste
9. curry leaves- 6-8 leaves
10. coriander- finely chopped
11. asfoetida- a pinch
12. ginger paste- 1 tsp
13. garlic, fresh cloves- 4 crushed
14. mustard seeds-1/4 tsp
method
Heat Oil in a vessel. Fry the onions and curry leaves with some mustard seeds till golden brown adding ginger and garlic. Add turmeric, chilly and coriander powder. Fry for 3 minutes. Add tomatoes and tamarind pulp. Pour Water and boil well. Add black pepper corns and asfoetida when its boiled properly. Add salt. Garnish with freshly chopped coriander. Piping hot and sour rasam ready to serve
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