Ingredients
- Water - 1 1/2 cup
- Tamarind -small gooseberry size
- Tomato -1 sliced
- Garlic - 6 cloves
- Black pepper corns -1 tbsp
- Turmeric - 1/4 tsp
- Chilly powder - 1 tsp
- Asafoetida - 2 pinch
- Coriander leaves - 1/4 cup
- Oil - 1 tbsp
- Mustard seeds - 1 tsp
- Dry red chilly - 3 nos
- Curry leaves
Method of preparation
- Soak Tamarind in water for 5 min & squeeze the tamarind and remove it from the water.
- Crush the garlic and pepper corns & keep aside.
- Heat oil in a kadai,splutter mustard seeds,add dry red chilly,curry leaves,saute for a min and add tamarind water into it & let it boil.
- When tamarind water boils,add crushed garlic pepper mixture,turmeric,red chilly powder,salt to taste, Asafoetida mix well and boil it for 3 min.
- Next add sliced tomato in it and again boil for 5 min.
- Add coriander leaves and stop the flame.
- Rasam is ready to serve.