| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
Indian, Rasam, Spices and , On the gril |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Oil |
| 4 |
|
Cloves garlic |
| 1/2 |
ts |
Cumin seeds |
|
|
Few coriander leaves |
| 6 |
|
Curry leaves |
| 3 |
tb |
Tamarind paste |
| 4 |
ts |
Sugar |
| 15 |
|
Curry leaves |
| 1/4 |
c |
Cilantro leaves |
| 4 |
|
Dried red chiles |
| 1/4 |
ts |
Turmeric |
|
|
Salt; to taste |
| 1 |
ts |
Coriander seeds |
| 5 |
|
Cloves garlic |
| 1 |
|
Piece ginger; (1/2 inch) |
| 1 |
ts |
Cumin seeds |
| 6 |
|
Black peppercorns |
| 1 |
ts |
Split red gram |
INSTRUCTIONS
SET 1
SET 2
Make into a paste set 2 and keep aside.
In a pot add 6 cups of water, the above paste, salt, turmeric,
tamarind paste, dry red chiles, curry leaves, coriander leaves and
sugar. Let boil until the water quantity reduces to about 4 cups. Now
remove from heat and pass through a strainer so that only the clear
liquid is retained. Keep aside this liquid.
Heat oil in a skillet and when oil is hot add cumin seeds, crushed
garlic and fry until garlic changes to pale brown. Now add curry
leaves and coriander leaves and fry for another two minutes. Next add
the liquid to the skillet and cook for 5 minutes.
Stay up to four days if stored in the refrigerator.
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