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Instant Rasam Recipe

Instant Rasam is a popular Indian Curries
Author :
 
On :
Tuesday, 14 June, 2016
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 3 - Tomatoes
  • 1 Lime sized ball - Tamarind
  • 2 sprigs - Curry leaves
  • 1 tsp - coriander powder
  • 2 - Green chillies
  • a small piece - Ginger (smashed)
  • a small cup - mashed boiled tur dal
  • 1/2 tsp - Turmeric powder
  • 1/4 tsp - sambar powder
  • 2 tsp - rasam powder
  • 2 pinches - Asafoetida
  • Salt to taste
  • For tempering:
  • 1 tsp - Ghee
  • 6 flakes - skinned Garlic
  • 1/4 tsp - black pepper powder
  • a pinch - Fenugreek seeds
  • 1/4 tsp - Mustard Seeds
  • A little - Urad Dal
  • A handful - fresh coriander
  • How to Make Instant Rasam:

    1. Take tamarind juice in a pan.
    2. Allow it to boil and after 3 minutes, add turmeric, slit green chillies, ginger and curry leaves.
    3. Boil for 2 minutes, add salt, asafoetida powder, sambhar, rasam and coriander powders.
    4. Boil for a minute, remove from the fire.
    5. In a small pan, heat ghee and add mustard, garlic, pepper powder and some fenugreek.
    6. After a minute, add it to the rasam.
    7. Add 3 whole tomatoes with skin slit and allow to boil for a minute.
    8. Remove from the fire.
    9. While serving garnish with fresh coriander.




     

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