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Soak tamarind in water and extract the juice. If the extract is thick, dilute it. Add curry leaves, asofetida and salt and bring it to a boil. Dry grind black pepper and cummin seeds and add it to boiling tamarind juice. Boil it for few more minutes. Heat ghee in a pan and add mustard seeds. When it splutters,add it to the rasam.Keep it closed to retain its flavor.
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