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Amma's Rasam

Cuisine: Indian
Serves: 4 people

Recipe Ingredients

1 tablespoon 15mlOil
4   Garlic
1/2 teaspoon 2.5mlCumin seeds
  Few coriander leaves
6   Curry leaves
  Set 1
3 tablespoons 45mlTamarind paste
4 teaspoons 20mlSugar
15   Curry leaves
1/4 cup 4g / 0.1ozCilantro leaves
4   Dried red chiles
1/4 teaspoon 1.3mlTurmeric
  Salt - to taste
  Set 2
1 teaspoon 5mlCoriander seeds
5   Garlic cloves
1   Ginger - (1/2 inch)
1 teaspoon 5mlCumin seeds
6   Black peppercorns
1 teaspoon 5mlSplit red gram

Recipe Instructions

In a pot add 6 cups of water, the above paste, salt, turmeric, tamarind paste, dry red chiles, curry leaves, coriander leaves and sugar. Let boil until the water quantity reduces to about 4 cups. Now remove from heat and pass through a strainer so that only the clear liquid is retained. Keep aside this liquid.

Heat oil in a skillet and when oil is hot add cumin seeds, crushed garlic and fry until garlic changes to pale brown. Now add curry leaves and coriander leaves and fry for another two minutes. Next add the liquid to the skillet and cook for 5 minutes.

Stay up to four days if stored in the refrigerator.

Source:
A World of Curries - Dewitt & Pais

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10 (1 votes)

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