Quick and easy rasam without dal and tamarind
Rate this recipe!
| Prep Time | 30 minutes |
| Servings |
people
|
Ingredients
- Garlic pods(big) - 5 nos
- Cumin seeds(Jeerakam) - 1 1/2 tsp
- Turmeric powder(A pinch) -
- Whole Black Pepper - 1 tsp
- Dry chillies - 4 long
- Asafoetida(Kayam) - 1/4 tsp
- Salt(As reqd) -
- Tomato - 1 big
- Water(About 1 1/2 quarts) -
- Mustard(As reqd) -
- Curry leaves(A few) -
- Oil -
Ingredients
|
Rate this recipe!
|
Instructions
- Grind together garlic, cumin seeds, turmeric powder, peppercorns, dry chillies, asafoetida and salt to a not so fine paste, yet not too coarse.
- Chop tomatoes and mash them well with half a cup of warm / hot water.
- :- Wash your hand well and mash them.
- Heat oil in a pan and splutter mustard, followed by curry leaves.
- Add the ground mixture to it and saute it until the smell of raw garlic leaves the mix for about a minute.
- Add mashed tomatoes and saute for another minute or two.
- Add required quantity of water and bring it to boil.
- :- DO NOT ALLOW any type of rasam boil for too long.
- Turn the heat off just as it forms froth on the sides of the vessel.
- Taste it before serving with hot rice to ensure it has sufficient salt.
Share this Recipe
2 comments
It tastes good.
This Rasam without toor daal is very good for health.