Serves 1
Directions
- 1Kumbakonam Rasam is introduced by the chef.
- 2Add the tamarind pulp to a pot and mix.
- 3Add salt to the tamarind mixture.
- 4Add turmeric powder to the mixture.
- 5Add chopped tomatoes to the mixture.
- 6Transfer 1 chopped tomato, black pepper, cumin seeds, green chillies, grated coconut, and coriander leaves to a blender.
- 7Blend the ingredients into a coarse paste.
- 8Add asafoetida to the rasam.
- 9Add rasam powder to the rasam.
- 10Add the blended paste to the rasam and stir.
- 11Heat ghee in a separate pan for tempering.
- 12Add mustard seeds to the hot ghee.
- 13Add curry leaves to the tempering.
- 14Add asafoetida to the tempering.
- 15Pour the tempering into the rasam.
- 16Serve the Kumbakonam Rasam.
Ingredients
- வெல்லம்
- 1 small lemon size Tamarind
- 250 ml Water
- 500 ml Water
- 1 fistful கொத்தமல்லி
- 2 nos Green Chillies
- 1.5 tsp மிளகு
- 1.5 tsp சீரகம்
- 1 tbsp Grated Coconut
- 1.5 teaspoon Rasam Powder
- 0.5 tsp Asafoetida
- Salt
- Turmeric Powder
- 0.5 cup Cooked Toor Dal
- 3 nos Tomato
- 2 tsp Ghee
- 1 tsp Mustard seeds
- 1 sprig Curry leaves
Equipment
PanBlenderStoveMixing spoonBowl
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