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curry leaves rasam
CuminPeppers

garlic curry leaves rasam

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Side Dish
Cuisine: Indian
Ingredients Method Video

Ingredients
  

For Roasting and grinding:
  • 1 tbsp coconut oil or oil of your choice
  • 2 tsp coriander seeds
  • 1 tsp cumin
  • 1 tsp peppercorns
  • 4 garlic pods chopped
  • 2 strings curry leaves
For making rasam:
  • 1 tsp coconut oil
  • ½ tsp mustard seeds
  • 1 dry red chili
  • a pinch asafoetida
  • 1 garlic pod crushed
  • few curry leaves
  • ¼ tsp turmeric powder
  • salt to taste
  • 2 cups water

Method
 

For Roasting and Grinding:
  1. heat 1 tbsp of coconut oil in a pan, add 2 tsp coriander seeds, 1 tsp cumin, 1 tsp black peppercorns, and then 4 garlic pods (chopped), fry it in low flame for 1 minute
  2. Then add ¼ cup of curry leaves, fry it in low flame for 1 minute
  3. let this mixture cool it completely
  4. And then transfer the roasted mixture to a blender jar, blend it smoothly with little water
For making rasam:
  1. Heat 1 tsp of coconut oil in the same pan, add 1/2 tsp of mustard seeds, 1 dry red chili,
  2. Then add a pinch of asafoetida, 1 crushed garlic pod, few curry leaves
  3. Now add ground paste and salt and ¼ tsp of turmeric powder, mix it
  4. now add 2½ cup of water, mix well
  5. keep the flame low, when it starts boiling, immediatedly turn off the flame, garnish with coriander leaf

Video