Recipe - Rasam (Without Dhal)

2 Tomatoes; chopped
1 Onion; cut or sliced up
6 Green chillies; cut or sliced up
6 Flakes garlic; crushed
Salt; to taste
Tamarind; (size of 1 small
lime)
small Piece of jaggery

FOR MASALA
1 teaspoon Coriander seeds; roasted and
powdered
1 teaspoon Jeera (cumin) seeds; roasted
and powdered
2 teaspoon Peppercorns; roasted and
powdered
A few coriander leaves;
chopped

FOR SEASONING
2 tablespoon Oil
1 teaspoon Mustard seeds
1 Sprig curry leaves
1 Red chilli; broken
One half teaspoon Asafoetida

FOR GARNISHING
1 tablespoon Coriander laeves; chopped

Boil the tomatoes, onion, chillies and garlic in 4 cups of water with salt
until cooked. Add the masala ingredients, tamarind, jaggery and boil for 10
to 15 minutes. Season with oil, mustard seeds, curry leaves, red chilli and
lastly add the asafoetida and pour over the rasam. Garnish with chopped
coriander leaves.

Recipe by: Mangalorean Cuisine by Saranya S. Hegde

Posted to recipeludigest by Sharon Raghavachary schary@earthlink.net on
Feb 22, 1998