When you have to cook something urgently, tamarind rasam can be one of the choice. Tamarind rasam tastes sweet, tangy and spicy. It helps improve digestion post heavy meal.
Ingredients
Jaggery powder - 3 to 5 spoons
Onion - 2 medium sized
Green chillies - 5 to 6
Curry leaves - 8 to 10
Salt to taste
Method
Soak the tamarind in hot water for about 15 minutes.
Wash and remove the skin of the onion and chop them into fine pieces. Chop the green chillies and curry leaves into small pieces.
Heat a thick bottomed kadai. Add oil, urad dal, mustard seeds, asafoetida, turmeric powder. When mustard seeds start shattering, add chopped green chillies. After 10 seconds, add chopped curry leaves. After 10 seconds, add chopped onions. Roast it for about a minute by keep on stirring.
Separate out the tamarind juice and discard the hard portion of tamarind and seeds. You can reuse that to wash copper vessels.
Add tamarind juice on to the cooked onions. Add 2 cups of water, salt, jaggery and boil it for about 5 minutes.
You can serve this with rice or even as soup.
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