coriander leaves rasam | rasam recipe
Ingredients
For grinding:
- 1 Kashmiri red chili
- 1 tsp cumin
- ½ tsp pepper
- 1 tsp coriander seeds
- ½ cup coriander leaves
- 2 tomato (200 gram)
For making rasam:
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 green chilly
- 2 garlic cloves (crushed)
- few curry leaves
- ¼ tsp turmeric powder
- A pinch asafoetida
- 3 tbsp tamarind extract
- 2½ cup water
- coriander leaves for garnish
- salt to taste
Instructions
For grinding:
- In a blender jar add 1 Kashmiri red chilly, 1 tsp coriander seeds, 1 tsp cumin, ½ tsp pepper. Firstly blend this into a coarse powder
- Then add ½ cup of coriander leaves, and 2 tomatoes (roughly chopped)
- Blend into a smooth paste and keep aside
For making rasam:
- Firstly, Heat 1 tbsp of oil, splutter 1 tsp of mustard seeds, add 1 green chilly (slit), 2 garlic (crushed), few curry leaves, saute for a while
- Now add the ground paste, ¼ tsp turmeric powder, salt and pinch of asafoetida, mix well (flame- low)
- pour 3 tbsp of tamarind extract, mix well (flame- low)
- After that pour in 2 cups of water, mix well (flame - medium)
- cook it in medium flame, once it started boiling, put some coriander leaves and turn off the flame, its done. Don't bring into boil for more, once it starts to boil, that is enough