Uma Devi Ramachandra
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1 big lemon size poornam (toovar dal, jaggery paste)
1.5 tsp - thick tamarind paste
1/2 tsp - jeera
10 methi seeds
1 tbsp - chopped onion
4 cloves garlic
1/2 tsp - red chilli powder
8 pepper corns
10 curry leaves
1/2 tbsp - chopped, coriander leaves
1/2 tbsp - oil
a few drops of ghee for tempering (optional)
1/4 tsp - mustard seeds
hing/asafoetida, a pinch (optional)
1 red chilli
How to Make Oliga Rasam
Mix drained dal water and oliga poornam.
Make 1/2 litre by adding required amount of water.
Add tamarind paste and salt and keep aside.
Heat 2 tsp of oil, add jeera, pepper corn methi seeds, cloves of garlic, chopped onion and curry leaves.
Fry till onion turns translucent and seeds become light brown.
Remove from fire and make a course paste in mixer.
Add this paste, red chilli powder and haldi to above dal water.
Heat remaining oil in kadai, add mustard seeds, hing and red chilli and fry for a sec.
Pour the prepared dal water into kadai .
Allow it to boil for a min.
Remove from fire, sprinkle chopped coriander leaves.
Serve with hot plain rice and papad.
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