Ingredients:
1 Lime
Garlic (small)
Ginger (small piece)
1/4 tsp Cummin
1/2 tsp Coriander Seeds
1 Red Chilly
1/4 tsp Mustrad Seed
Asafoetida
Salt to taste
Method:
Crush together garlic, ginger, cummin and coriander seeds. Mix with lime juice, water, salt, turmeric and coriander leaves. Bring to a boil. Simmer for a few minutes. Remove from fire. Heat oil, add curry leaves, broken red chilli, asafoetida and mustrad seeds. As seeds crackle, pour rasam into the pan. Heat again and remove.
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