Today is the last day of BM # 13. This recipe is also from Vedavalli book. This rasam is made when we have a heavy stomach. Since , kids won't like tamarind alone , I used tomato too.
Tamarind - 1 gooseberry size
Coarinder seeds - 1/2 cup
Pepper - 1/4 tsp
Cumin seeds - 1/4 tsp
Red chili - 2
Toor dal 1 tsp
Hing - one pinch
Salt to taste
Ghee, mustard , cumin for tempering
- In a microsafe bowl tamarind , tomato and cook and extract the juice.
- Combine the extrace, salt and hing and boi for 3 minutes.
- Combine Coarinder seeds, pepper, toor da, cumin seed, red chili and grind to a paste.
- Boil for 2 minutes, when it froths, transfer in to serving bowl.
You can use only tamarind extract for this rasam.
check what others are cooking in BM # 13.