Green Chillie rasam

Tamarind – Big gooseberry size

Red Chillies – 2

Pepper - 1 tsp

Jeera - 1 tsp

Coriander seeds – 1 teaspoon

Tomato – 1 (fully ripe)

Coriander leaves – few

Asafoetida powder – a pinch

Turmeric powder – a pinch

Green chillies - 2 slit

Oil – 1 teaspoon

Mustard – ½ teaspoon

Salt – 1 teaspoon or as per taste

Ghee – 1 teaspoon

Soak tamarind and salt in water and squeeze out the juice completely by adding enough water. Grind pepper, jeera, red chillies and coriander seeds coarsely. Rasam powder is ready. 

In a skillet add the tamarind water, turmeric powder. Mix well and add water to make it thin. Chop the tomatoes and add to it. Bring to boil. Slit 2 green chillies and fry it in 1/2 tsp ghee. Add to the rasam.  Add 1 tbsp grinded rasam powder.

When it starts boiling add fried coriander leaves and remove from flame.

Add half cup cold water so that it will not overcook. Season it with mustard, asafoetida powder. Pair it with spicy potatoe curry.



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