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Thursday, March 24, 2016

Tamarind rasam

  • 3.5 cups water
  • small lemon sized tamarind
  • 1 spring curry leaves
  • 3 dry red chilly 
  • ½ tsp cumin
  • 1 tsp chana dal 
  • Little turmeric
  • Handful of chopped coriander leaves
  • Salt as needed
  • 2 tbsp rasam powder 
  • 4 to 5 garlic cloves 

Method :
  1. Soak tamarind in ¼ cup warm water. Squeeze the juice and set aside. You can filter to remove debris.
  2. Heat oil in a deep pan, add cumin, red chili, chana dal  fry till you get a nice aroma. Add curry leaves, garlic and fry till crisp. 
  3. Pour water, add tamarind, , turmeric, salt and rasam powder. Stir it and check the taste. Adjust and add more salt or tamrind if needed, Bring to a boil.
  4. Let the rasam boil for 5 minutes on a medium flame. Add coriander leaves and switch off.

  5. Serve with white rice.

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