Curry Leaves Rasam

Name: Curry Leaves Rasam
Total time: 900 s
Yield: 2 persons
Cuisine: Indian
Ingredients: 10 gram imli soaked (tamarind); 2 tomatoes Chopped; 5-6 garlic cloves; 2-4 dry red chilies; 1/2 cup curry leaves; to taste Salt; 1/2 tsp hing; 1/2 tsp haldi; 1 tsp pepper; 1 tsp jeera; as required Oil; leaves coriander; 1 tsp mustard seeds; 3 cups water

Shobha Rathod @cook_19910032

Rajkot Gujarat

#Wild and Wonderful
#CA2026
#COOKPADAPRON2026
#week14
#comfortfood
#rasamrice best for summer easy to digest

Shobha Rathod @cook_19910032

Rajkot Gujarat

#Wild and Wonderful
#CA2026
#COOKPADAPRON2026
#week14
#comfortfood
#rasamrice best for summer easy to digest

Saved

Ingredients

15 minutes

2 persons

10 gramimli soaked (tamarind)
2tomatoes Chopped
5-6garlic cloves
2-4dry red chilies
1/2 cupcurry leaves
to taste Salt
1/2 tsphing
1/2 tsphaldi
1 tsppepper
1 tspjeera
as required Oil
leavescoriander
1 tspmustard seeds
3 cupswater

Saved

Steps

15 minutes

1

In mixer jar blend pepper,garlic,jeera and curry leaves to paste.now make of chopped tomatoes and imli.
2

In pan add oil,rai,hing,curry leaves,dry red chili then add tomato and imli puree with cups of water.
3

Add haldi,salt and curry leaves paste let it simmer till cooked.
4

Garnish with chopped coriander leaves and serve hot with rice.