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Recipe for Tamarind Rasam

INGREDIENTS

FOR MASALA PASTE:

  • 1 tsp cumin / jeera
  • 1 tsp coriander seeds
  • ½ tsp pepper
  • 3 dried red chili
  • 3 clove garlic
  • 1-inch ginger
  • 2 tbsp coriander
  • Fewcurry leaves

FOR RASAM:

  • 2 tbsp oil
  • 1 tsp mustard
  • ½ tsp cumin / jeera
  • pinch hing / asafetida
  • 1 dried red chili
  • few curry leaves
  • 1 tomato, finely chopped
  • 1 cup tamarind extract
  • ½ tsp turmeric
  • 1 tsp salt
  • 3 cup water
  • 2 tbsp coriander, finely chopped

INSTRUCTIONS

Method:

In a pan take 1 tsp cumin, 1 tsp coriander seeds, ½ tsp pepper and 3 dried red chili.Dry roast on low flame until it turns aromatic.

Cool completely, and transfer to the blender.

Add 3 clove garlic, 1-inch ginger, 2 tbsp coriander and few curry leaves.

Blend to a coarse paste without adding any water. keep aside..

In a large wok heat 2 tbsp oil and splutter 1 tsp mustard, ½ tsp cumin, pinch asafetida, 1 dried red chili and few curry leaves.

Add 1 tomato, 1 cup tamarind extract, ½ tsp turmeric and 1 tsp salt.Mix well, cover and boil for 10 minutes making sure everything is well cooked

Mash the tomatoes to smooth texture.

Add 3 cup of water and mix well adjusting consistency as required

Add in the prepared masala paste and mix well.

Boil for 2 minutes making sure all flavors are absorbed well.

Finally, add 2 tbsp coriander and enjoy tamarind rasam recipe

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