Wednesday, February 22, 2012


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
Tomato -1
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.


LinkWithin Related Stories Widget for Blogs

Vidhas Kitchen   © 2008. Template Recipes by Emporium Digital