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Indian
Food Recipes - Rasam Indian Recipe
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Rasams Recipes - Rasam
Ingredients
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45 ml/3 tbsp red lentils
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2
tomatoes, cubed
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15 ml/1 tbsp tamarind pulp
(see recipe)
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2.5 ml/1/2 tsp asafoetida
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10 ml/2 tsp rasam powder
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salt
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600 ml/1 pt/2 1/2 cups water
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10
ml/2 tsp ghee
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5 ml/1 tsp mustard seeds
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2.5 ml/1/2 tsp cumin seeds
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1 dried red chili, halved
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2-3 curry leaves
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15 ml/1 tbsp
chopped fresh coriander (cilantro)
Method:
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Cook the lentils in water for
about 1 hour until tender. Drain and set aside. Put
the tomatoes, tamarind pulp, asafetida, rasam powder
and salt into a pan.
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Add 250ml/8 fl oz/1 cup of
water and bring to the boil, crushing everything
together. Simmer for 15 minutes. Add the cooked
lentils and remaining water and bring to the boil.
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Heat the ghee and add the
remaining ingredients except the coriander. Fry
until the mustard seeds start crackling then stir
into the rasam.
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Serve hot everything together.
Simmer for 15 garnished with coriander.
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