Kottu rasam or pathiya rasam

Tamarind – 1 small gooseberry ball size

Tomato – 1 

Garlic cloves – 6 (finely chopped)

Toor dhal – 1 tbsp

Black pepper – 1tsp

Cumin seeds – 1 tsp

Coriander seeds – 2 tsp

Red chilli – 4

Oil – 1 tbsp 

Curry leaves

Coriander

Salt to taste

For temper

Ghee – 1 tbsp

Mustard seed – 1 tsp

Cumin seeds – 1 tsp 

Curry leaves

Add 4 cups of hot water to tamarind and soak it for 20 minutes. Mash tamarind and strain it to get tamarind juice.

In a skillet, heat a tbsp of oil and add cumin seed, coriander seeds, toor dal, pepper, red chillies, curry leaves and garlic and roast the ingredients on medium flame for 5 minutes. Allow the mixture to cool and add it to a blender along with some water and make a coarse paste.

To 4 cups of tamarind juice that you extracted add chopped tomatoes, spice paste and salt and boil it for 10 minutes. Heat ghee in a skillet and add mustard seeds and once it starts spluttering add cumin seeds and curry leaves, Add the tempering  to rasam and Garnish with some chopped coriander leaves.




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