Amma's Rasam

Course : Curry
Serves: 4
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1 tablespoon oil
4 cloves garlic
1/2 teaspoon cumin seeds
1 bunch few coriander leaves
6 medium curry leaves
---SET 1---
3 tablespoons tamarind paste
4 teaspoons sugar
15 medium curry leaves
1/4 cup cilantro leaves
4 medium dried red chiles
1/4 teaspoon turmeric
1 teaspoon salt -- to taste
---SET 2---
1 teaspoon coriander seeds
5 cloves garlic
1 piece ginger -- (1/2 inch)
1 teaspoon cumin seeds
6 whole black peppercorns
1 teaspoon split red gram

Preparation / Directions:

Make into a paste set 2 and keep aside. In a pot add 6 cups of water, the above paste, salt, turmeric, tamarind paste, dry red chiles, curry leaves, coriander leaves and sugar. Let boil until the water quantity reduces to about 4 cups. Now remove from heat and pass through a strainer so that only the clear liquid is retained. Keep aside this liquid. Heat oil in a skillet and when oil is hot add cumin seeds, crushed garlic and fry until garlic changes to pale brown. Now add curry leaves and coriander leaves and fry for another two minutes. Next add the liquid to the skillet and cook for 5 minutes. Stay up to four days if stored in the refrigerator.

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