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1. Roast hing, chillies, pepper, dhania seeds and toor dhall along with the kandathippili sticks.
2. Strain the tamarind and make 2 1/2 cups of extract
3. Add salt and some hing and allow it to boil.
4. When the smell of raw tamarind has vanished, make a paste
of all the items that have been roasted and pour this on to the boiling tamarind and allow it to boil
5. After about five minutes, grind the jeera alone in water and add it to the tamarind mixture. Then add sufficient water and set the flame to simmer.
6. Remove it from the flame when the rasam starts to boiling
7. Heat ghee, add mustard seeds and allow them to crackle and then add the curry leaves and pour it over the rasam
Serve hot with plain rice or can be consumed as such as an appetiser
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