Green Rasam
by Foodie #517156
31 Mar 2011
This recipe has been viewed 17389 times
Rasam with delicious flavour of garlic
Green Rasam recipe - How to make Green Rasam
Preparation Time: Cooking Time: Total Time:
Makes 4 serving
To Make A Green Smooth Paste
2 garlic (lehsun) cloves
1 slit green chilli
of ginger (adrak)
10 to 12 mint leaves (phudina)
1/2 cup fresh coriander (dhania)
Other Ingredients
2 tbsp toovar (arhar) dal
2 tsp tamarind (imli) pulp
salt to taste
1 tsp cumin seeds (jeera) powder
2 tsp coriander (dhania) seeds powder
1 tsp freshly ground black pepper powder powder
1 tsp chilli powder
1/2 tsp mustard seeds ( rai / sarson)
5 to 6 curry leaves (kadi patta)
1 pinch of asafoetida (hing)
1 tsp oil
Method
- Method
- Wash and pressure cook the dal in a pressure cooker with enough water for 2 to 3 whistles or till it is cooked well.
- Allow the steam to escape and open the lid, add 3 cups water, green smooth paste, salt, cumin seeds powder, coriander seeds powder, pepper powder and chilli powder and bring to a boil.
- Add tamarind pulp and simmer on a slow flame for few minutes.
- Heat oil in a small non-stick pan, add mustard seeds. When the seeds crackle add curry leaves and asafoetida and add to the above rasam mixture.
- Bring to a boil and serve hot with rice or any starter.
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