Coriander leaves rasam recipe

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Prep Time:0 minutes | Cooking Time:1 hour
4 stars - based on 6 votes

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on on on on off 6 - Great!

INGREDIENTS:

  1. Coriander leaves - From 1 bunch or 1 cup
  2. Tomatoes - 2
  3. Hot dry chili - 4
  4. Black pepper - 1 teaspoon (tsp)
  5. Cumin seed - 2 teaspoon (tsp)
  6. Tamarind - small lemon size or 3 tablespoon (tbsp) paste
  7. Mustard Seed - 1/2 teaspoon (tsp)
  8. Turmeric Powder - 1/2 teaspoon (tsp)
  9. Salt - for taste
  10. Oil - as needed or 3 tablespoon (tbsp)
  11. Curry leavesĀ  - 5 to 6 (optional)
  12. Garlic - 10 cloves

PREPARATION:

  1. Make 1 Cup of tamarind water (small lemon size). if paste mix in 1 cup of water.
  2. Grind to a paste black pepper, cumin seed, garlic and hot dry chili (2) and keep it aside add little water if needed.
  3. Grind the tomatoes in a blender( mix) and keep it aside.
  4. Now heat oil in a pan and add mustard seed and wait until it splatter, now add the left over hot dry chili(2) and curry leaves and cook for 1 or 2 minutes.
  5. Now add the coriander leaves, turmeric powder and cook for 2-3 minutes.
  6. Add a 1/4 cup of water and let it boil. When it boils add the tamarind water and cook it starts to boil.
  7. Now add the ground paste(black pepper, cumin seed, garlic and hot dry chili (2)) and cook for 2-3 min.
  8. Now add the grounded tomato paste and cook until it boils. Now the rasam is ready.

NOTES:

  1. Serve the rasam with white rice or can be drink in a glass.



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