Karamani Rasam

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

Rate This Recipe

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

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

EXPLORE CATEGORIES