RASAM

INGREDIENTS:

TAMARIND	LEMON SIZE
TOMATO	1 BIG
RED CHILIES	2
TURMERIC	PINCH
SALT	AS DESIRED
RASAM POWDER
CORINADER SEEDS	1TSP
TUR DAL(KANDIPAPPU)	1/2TSP
PEPPER	1/2TSP
JEERA	1/2TSP
GINGER	1 INCH SIZE
GARLIC	4
CURRY LEAVES	FEW
CORINADER	FOR GARNISH
FOR TEMPERING
RED CHILIES	2
MUSTARD SEEDS	1/2TSP
BENGAL GRAM	1/2TSP
BLACK GRAM	1/2TSP
ASAFOETIDA(HING)	PINCH

METHOD:

• SOAK TAMARIND IN WATER FOR 10MINUTES AND EXTRACT PULP FROM IT.

• HEAT OIL IN A KADAI ADD TURDAL,CORINADER STIR IT,FRY IT UNTIL IT TURNS TO BROWN COLOUR. AND KEEP IT ASIDE IN THE SAME PAN,ADD RED CHILIES AND FRY IT.

• AFTER COOLING GRINDTHEM,TO IT ADD PEPPER, RAW CURRYLEAVES, JEERA,GINGER, GARLIC.AND GRIND THEM .

• HEAT THE TAMARIND WATER,ADD THESE MIXTURE IN TO THE TAMARIND WATER.

• HEAT OIL IN A KADAI ADD TAMPERING SEEDS,FRY IT,ADD 2 RED CHILIES,FRY IT,TO THIS ADD CURRY LEAVES,HING,WARM AND FRY IT .

• ADD THESE TEMPERING TO THE TAMARIND WATER.

• TO THIS ADD CHOPPED TOMATO,TURMERIC,SALT AND SAUTE IT FOR 10 MINUTES IN LOW FLAME.

• THEN  OFF THE STOVE SERVE IT IN TO A SERVING BOWL AND GARNISH IT WITH CORIANDER.