WEBAdd chopped tomatoes (2-tomatoes chopped into big pieces) in the same jar and grind until smooth puree. Heat oil in a pan over medium flame. Add mustard seeds; when they begin to crackle, add asafoetida, dry red chilli and curry leaves. Add cumin-black-peeper-garlic …
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WEBPreparation. Dry grind pepper and jeera coarsely and keep it aside.This is the rasam powder for this recipe. Method. Boil tomatoes in water for 3-4 minutes (just enough water to cover the tomatoes). Switch off the flame and keep it closed for 5 minutes. After 5 …
WEBMash and combine the tomatoes and tamarind juice. Keep it aside. 7. Next heat oil in a kadhai, add mustard seeds, cumin seeds, hing. Sautee on low medium flame. 8. Add crushed garlic and ginger, saute till slightly golden. 9. Add red chillies, curry leaves and …
WEBAdd 1-tomato (finely chopped) in step-3 along with other ingredients in grinding jar and reduce tamarind quantity to 1/4-tablespoon (in step-1) to make tomato-garlic rasam. Garnish it with finely chopped coriander leaves. Make sure that spices do not turn dark …