Puli rasam

Recipe Source: Chef Damu

Puli rasam

Tamarind – one small lemon size

Water 400 ml

For coarsely grinding

Garlic

Whole pepper

Cumin

Curry leaves

For tempering

Oil or ghee

Mustard seeds

Methi seeds

Curry leaves

Whole red chilli

Method

Soak tamarind in a hot water extract the juice.

Coarsely ground garlic , curry leaves, cumin, whole pepper

Add this with tamarind juice

Heat oil in vessel temper with mustard seed, methi seed, curry leaves and whole red chilli

Add the tamarind mix and cook on low flame for 7 to 10 min ...bring to boil.  transfer it to a serving bowl garnish with coriander leaves

linking this to Srivalli's CCC chellange April 2017

Puli rasam, Tamirind rasam. Indian Soup