Killumilagai Rasam
by padmapriyasuresh
29 Sep 2011
This recipe has been viewed 4532 times
A typical and authentic south indian delicacy!
Killumilagai Rasam recipe - How to make Killumilagai Rasam
Preparation Time: Cooking Time: Total Time:
Makes 2 to 3 servings
1/2 cup tamarind water
1 small tomato , pureed
a pinch jaggery (gur)
salt to taste
a pinch turmeric powder (haldi)
1 tsp ghee
1/2 tsp mustard seeds ( rai / sarson)
a pinch cumin seeds (jeera)
a pinch asafoetida (hing)
1 whole dry kashmiri red chilli
a few curry leaves (kadi patta)
1 tsp cooked toovar (arhar) dal
Method
- Method
- In a deep pan, add the tamarind water, tomato, salt, jaggery and turmeric powder, mix well and bring to boil.
- Simmer for 15-20 minutes.
- Meanwhile, heat the ghee in a small pan and add the mustard seeds and cumin seeds.
- When the seeds crackle, add the asafoetida, red chilli, curry leaves and toovar dal in a and saute for 20 seconds.
- Add this to the boiling tamarind mixture and mix well and simmer for 5 minutes.
- Serve hot.
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