|
Rasam (Without Dhal) | |||||||||||||||||||||
Course : Curry Source: Mangalorean Cuisine by Saranya S. Hegde Serves: 4 |
|
||||||||||||||||||||
Ingredients:
| |||||||||||||||||||||
Preparation / Directions:Boil the tomatoes, onion, chiles 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 chile and lastly add the asafetida and pour over the rasam. Garnish with chopped coriander leaves.
| |||||||||||||||||||||