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| Prep Time | 20 minutes |
| Servings |
people
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Ingredients
Ingredients
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Instructions
- Fry the dry red chilli for a min.
- Grind together fried red chilli, pepper corns, garlic, jeera and coriander seeds with 2½ tbsp water
- Heat oil and add ground masala. Fry for 2-3 mins
- Add sliced tomatoes and mix well. Cook till tomatoes become soft.
- Add 2 cups of water and coriander leaves. Let it boil, reduce the flame and simmer for 5-7 mins.
- Add a pinch of kayam. Serve hot.
Recipe Notes
I almost made it into a smooth paste. The texture of the ground masala was between coarse and smooth.
This rasam is spicy and also the taste of coriander is dominating. Please adjust the measurements to suit your preference.
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