Rasam (without dhal)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Tomatoes; chopped | |
| 1 | Onion; sliced | |
| 6 | Green chillies; sliced | |
| 6 | Flakes garlic; crushed | |
| Salt; to taste | ||
| Tamarind; (size of 1 small lime) | ||
| 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 |
| A few coriander leaves; chopped | ||
| 2 | tablespoons | Oil |
| 1 | teaspoon | Mustard seeds |
| 1 | Sprig curry leaves | |
| 1 | Red chilli; broken | |
| ½ | teaspoon | Asafoetida |
| 1 | tablespoon | Coriander laeves; chopped |
Directions
FOR MASALA
FOR SEASONING
FOR GARNISHING
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