Though we garnish usual rasam varieties with corainder leaves, this rasam is made with the entire essence of coriander leaves that makes the rasam very flavorful, aromatic and yummy. It can also be had as soup that makes your throat and body very refreshing…..
Yield / Serves
Tamarind a gooseberry size
Ripened tomatoes chopped 2
Cilantro/ Coriander leaves 20 stems
Pepper corns 2 tea spoons & Cumin seeds 1 tea spoon
Red chillies 2
Garlic pearls 4 (Optional)
Thur dal 1 tb spoon
Ghee 2 tea spoons
Mustard seeds cumin seeds and a red chilli for seasoning
Heat a wok with a tea spoon of ghee. Fry Thurdal, peppercorns and red chillies till the dal becomes brown.
Then add the garlic pearls and some pieces of tomatoes and fry for 10 seconds and switch off the stove. Now add the cumin seeds and well washed coriander leaves with the roasted stuff and grind to coarse paste and keep aside. You can add water if necessary while grinding.
Heat a pan with extracted tamarind juice of 500 ml. Add turmeric powder, salt and remaining tomatoes . Add half tea spoon of sugar._x000D_ Let it boil till the raw smell of tamarind goes. _x000D_ _x000D_ _x000D_ _x000D_
Now add the grounded stuff to it. Wait till the bubbles start forming. Mix well. Switch off the stove._x000D_ Do the seasoning with mustard seeds, red chilli and cumin seeds in a tea spoon of ghee. Garnish with coriander leaves.
Note: If Garlic pearls are not used, instead quarter teaspoon of hing powder for flavour._x000D_ _x000D_ _x000D_ _x000D_
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