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Rasam (Without Dhal)

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CATEGORY CUISINE TAG YIELD
Grains Indian Indian 4 Servings

INGREDIENTS

2 Tomatoes; chopped
1 Onion; sliced
6 Green chillies; sliced
6 Flakes garlic; crushed
Salt; to taste
Tamarind; (size of 1 small lime)
sm Piece of jaggery
1 ts Coriander seeds; roasted and powdered
1 ts Jeera (cumin) seeds; roasted and powdered
2 ts Peppercorns; roasted and powdered
A few coriander leaves; chopped
2 tb Oil
1 ts Mustard seeds
1 Sprig curry leaves
1 Red chilli; broken
1/2 ts Asafoetida
1 tb Coriander laeves; chopped

INSTRUCTIONS

FOR MASALA
FOR SEASONING
FOR GARNISHING
Boil the tomatoes, onion, chillies and garlic in 4 cups of water with salt
until cooked. Add the masala ingredients, tamarind, jaggery and boil for 10
to 15 minutes. Season with oil, mustard seeds, curry leaves, red chilli and
lastly add the asafoetida and pour over the rasam. Garnish with chopped
coriander leaves.
Recipe by: Mangalorean Cuisine by Saranya S. Hegde
Posted to recipelu-digest by Sharon Raghavachary <schary@earthlink.net> on
Feb 22, 1998

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