Rasam (without dhal)

Yield: 4 Servings

Measure Ingredient
2 \N Tomatoes; chopped
1 \N Onion; sliced
6 \N Green chillies; sliced
6 \N Flakes garlic; crushed
\N \N Salt; to taste
\N \N Tamarind; (size of 1 small lime)
\N small Piece of jaggery
1 teaspoon Coriander seeds; roasted and powdered
1 teaspoon Jeera (cumin) seeds; roasted and powdered
2 teaspoons Peppercorns; roasted and powdered
\N \N A few coriander leaves; chopped
2 tablespoons Oil
1 teaspoon Mustard seeds
1 \N Sprig curry leaves
1 \N Red chilli; broken
½ teaspoon Asafoetida
1 tablespoon Coriander laeves; chopped




Boil the tomatoes, onion, chillies and garlic in 4 cups of water with salt until cooked. Add the masala ingredients, tamarind, jaggery and boil for 10 to 15 minutes. Season with oil, mustard seeds, curry leaves, red chilli and lastly add the asafoetida and pour over the rasam. Garnish with chopped coriander leaves.

Recipe by: Mangalorean Cuisine by Saranya S. Hegde Posted to recipelu-digest by Sharon Raghavachary <schary@...> on Feb 22, 1998

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