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Karamani Rasam Recipe

Karamani Rasam is a popular Indian Curries
Author :
 
On :
Thursday, 16 June, 2016
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Pressure Cook Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • 1/3 cup - black eyed peas
  • 1 - tomato, chopped
  • 1 - onion, chopped
  • 2 - 3 - green chilles
  • 1/2 inch - Ginger
  • 1 inch sized ball - Tamarind
  • A pinch of Turmeric powder
  • Salt to taste
  • Masala:
  • 5 - 6 - pepper Corns
  • 1/2 tsp - cumin
  • 1 tsp - Coriander seeds
  • For tempering:
  • 1/4 tsp - Urad Dal
  • 1/4 tsp - Mustard Seeds
  • 1/4 tsp - cumin
  • Asafoetida - a pinch
  • 6 - Curry leaves
  • 1 tsp - oil
  • How to Make Karamani Rasam:

    1. Soak karamani in hot water for around 1 hour.
    2. Pressure cook and grind into paste.
    3. Soak tamarind in half a cup of warm water and extract all the juice.
    4. Heat few drops of oil in a pan, add all masala ingredients in order and grind the masala ingredients into fine powder.
    5. Heat oil in a pan, add all tempering ingredients.
    6. Add ginger, onion, tomato and green chiles.
    7. Once onion turns translucent, add karamani paste , tamarind extract, quarter cup of water and salt.
    8. Bring to boil, add ground masala powder, cover and remove from heat.
    9. Serve this with steamed rice and ghee.





     

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