Wednesday, 9 September 2009



Tamarind juice 1/2 cup

Onion 1

Tomato 2

Chopped coriander leaves 2 tsp

Green chilli 2

Curry leaves 5 leaves

Garlic 5 cloves

Cumin seeds 1 tsp

Fenugreek seeds 1/2 tsp

Pepper corns 1 tsp

Coriander powder 1 tbsp

Red chilli powder 1/2 tbsp

Cumin powder 1 tbsp

Turmeric powder 1/2 tsp

Hing a pinch

Sugar 1/2 tsp

Salt to taste

Oil 2 tbsp


1. Heat a pan add water, add chopped onion, chopped tomatoes, chopped green chilli, chopped garlic (3), chilli powder, coriander powder, cumin powder, salt, sugar, coriander leaves and tamarind juice.

2. Boil for about 10 mts.

3. Grind cumin seeds, garlic (2) and pepper corns coarsely.

4. Heat another pan, add oil, mustard seeds after it crackle add red chilli, fenugreek seeds, urad dal, hing, curry leaves, turmeric powder and grinded garlic mixture. Fry it.

5. Add the above to the rasam.

6. After 5 mts turn off the heat.

7. Serve it with rice.


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