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Wednesday, January 17, 2007

Quick Pepper Rasam
3 cups of tamarind juice by soaking and squeezing lime size tamarind in water (or) 2 tsp tamarind pulp dissolved in 4 cups of water.
2 tsp pepper powder
2 tsp jeera powder
1 tsp turmeric powder
4 cloves garlic smashed and roughly chopped
1 medium size tomato
1/cup chopped coriander/cilantro leaves
salt as needed
For tempering:
1 tsp mustard
1 tsp jeera seeds
1 red chilly
a pinch of hing
few curry leaves
Take the tamarind juice in vessel.Add all the powders, garlic and salt to it. Squeeze the tomatoes by your hand and mix with the liquid well.Check for salt and spice level.Add the coriander leaves and keep aside.
Heat 2 tsp of oil. To this add the tempering ingredients one by one.When it splutters, add the tamarind juice mixture to it.
Reduce the heat to medium. When you see bubbles forming on the top, remove the heat and immediately close with a lid to give good aroma of this rasam. Allow it to rest for atleast 15 mins.
Serve it piping hot with white rice, chips or papad and egg curry as a side dish


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