RASAM THE QUEEN OF SOUTH INDIAN CURRIES

RASAM

GOOGLE

INGREDIENTS

Lentil – 30 gm

Oil – 10 ml

Onions – 15 gm

Garlic – 1 flake

Red Chilly – 3

Coriander Seeds – 10 gm

Turmeric – a pinch

Mustard Seeds – A pinch

Cumin – A pinch

Fenugreek – 5 gm

Peppercorns – 6

Tamarind – 15 gm

Water – 1 litre

Curry Leaves – A few sprigs

Salt – To taste

Method

1.       Boil lentil in water till soft

2.       Chop onion. Slice garlic, crush coriander

3.       Heat oil and fry lightly onion, garlic, coriander, whole red chillies,turmeric, mustard seeds, cumIn, fenugreek, peppercorns and curry leaves

4.       Drain off 1 cup liquid from the boiled lentil. Soak tamarind. Squeeze out pulp into liquid

5.       Add the boiled lentil, tamarind pulp and salt

6.       Bring to boil and simmer for 15 minutes

7.       Strain and serve hot