Rasam

Name: Rasam
Total time: 1200 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 3-5 garlic cloves; 4-5 curry leaves; 2 green chillies; 4-5 black pepper corns; 1 tsp cumin seeds; 2-3 tomatoes; 3-4 kokum; 2 tsp jaggery; 1 tsp turmeric powder; 1 tsp saunth(dry ginger) powder; 2 dry red chilli; 1 tsp salt; 1 tsp oil; 1 tsp mustard seeds; 4-5 curry leaves; 1 tsp hing/asafoetida

Falgooni Mangrola @sai123

Mumbai

A South Indian hot spicy tangy dish. By the name only, mouth starts watering. Easy and fast to prepare.

Falgooni Mangrola @sai123

Mumbai

A South Indian hot spicy tangy dish. By the name only, mouth starts watering. Easy and fast to prepare.

Saved

Ingredients

15-20 mins

2-3 servings

For grounded masala
3-5garlic cloves
4-5curry leaves
2green chillies
4-5black pepper corns
1 tspcumin seeds
For puree
2-3tomatoes
3-4kokum
2 tspjaggery
1 tspturmeric powder
1 tspsaunth(dry ginger) powder
2dry red chilli
1 tspsalt
For seasoning
1 tspoil
1 tspmustard seeds
4-5curry leaves
1 tsphing/asafoetida

Saved

Steps

15-20 mins

1

Take ingredients for grounded masala and crush it.
2

Take kokum boil it. Cool it, extract the juice from kokum add chopped tomato and jaggery.
3

Heat oil, crackle mustard seed, then add curry leaves, dry red chilli, mix well and cook it. Add the grounded masala and saute it. Add the puree. Mix well. Add water. Allow it to boil. Finally garnish it with coriander leaves. Serve hot with rice.
4

I have used kokum instead of tamarind bcos allergic to it.