Prep Time : 10 mins Tamarind- small gooseberry size ball (10 grams) Garlic -5-6 cloves peeled and 1 crushed Tomato -1-2 chopped (medium size) Salt as required For grinding Whole black pepper -1 tsp Cumin seeds -1 tsp Tur dal -1 tsp Garlic -1 clove (optional) For the seasoning Ghee -1 tsp Mustard -1/2 tsp Cumin/jeera seeds – 1/2 tsp Curry leaves – few For Garnishing Coriander leaves – finely chopped Method
Note– I have used old tamarind. Naatu poondu gives more flavor to the rasam, though you can use china poondu also. More Rasam Recipes Lemon Rasam Mysore Rasam Paruppu Rasam Check out more South Indian Rasam Varieties Don’t forget to hit the +1, Share button, Tweet button, Pin it button, if you like the post. You can follow us on Google Plus, Pinterest, Twitter, Facebook and Subscribe to RSS Feed to receive latest updates. Read More
