Sunday, April 30, 2017

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

2 comments:

Rafeeda AR said...

I love rasam... this looks so flavorful...

Srivalli said...

Sounds wonderful and interesting without the tomatoes.