@south_cookery: Chettinad Rasam Tamarind - a gooseberry sized Water - 1 cup Soaked and extracted Tomatoes - 1 nos (large sized) Squeeze with your hands Turmeric powder - 1/2 tsp Salt to taste Add 2 cup water Bring it to boil Meanwhile, Roast Coriander seeds - 1 tsp Pepper - 1 tsp Cumin seeds - 1 tsp Toor dal - 1/2 tbsp Red chilies - 2 nos Curry leaves Roast till it turns aromatic Add it to a blender or to a mortar Grind it into a coarse powder Garlic - 5 cloves Crush Add this mixture to the Rasam Mix well Once its starts foaming Add the tempering Coriander leaves Give it a stir Turn off the heat Add 2 tbsp water (to stop the Rasam from boiling further) Cover it for 2 to 3 mins to look in the flavor For tempering Oil - 2 tbsp Mustard seeds - 1/2 tsp Fenugreek seeds - 1/4 tsp Hing - 1/2 tsp Dried chillies - 2 nos Curry leaves #rasam

South Cookery

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Wednesday 22 April 2026 03:29:24 GMT