- Cuisine: Indian
- Course: Lunch
- Preptime: 10mins
- Cooktime: 30mins
- Serves: 4Persons.
Ingredients:
- Tamarind – Small lemon size . Soak and extract the juice.
- Tomato -1 medium size.
- Rasam powder – 1.5 tbsp (optional)
- Salt to taste
- Turmeric a pinch
- To temper:
- Ghee – 1 .5 tsp
- Mustard – 1 tsp
- Curry leaves few
- Cumin -1 tsp
- Dried neem flower/ Vepampoo – 1 tbsp
- In a vessel add tamarind juice and chopped tomatoes.
- Add turmeric, salt and rasam powder and allow them to boil for 20mins.
- In a tadka pan add ghee , mustard, cumin, curry leaves.
- Now add the vepampoo or dried neem leaves and fry until it is black.
- Dilute the rasam with 2 cups of water and add coriander leaves.
- Once it turns frothy add the tadka and turn off the flame.
- Serve the rasam with hot rice.
- Notes:
- You can skip rasam powder or adjust the measurement according to your taste.
- You can also add pressure cooked toor dal.
- Also you can red chilly while tempering.
