Rating:
Loading...A twist on the traditional rasam by food blogger Nimi Sunilkumar.
Posted by Nimi Sunilkumar
Prep time
20min
Serves
2
Difficulty
Easy
Grind scraped coconut, cumin seeds, pepper, garlic and tamarind into a smooth paste.
Slice the tomato and grind it into a paste and mix it with the coconut mix.
Heat oil in a wok, splutter mustard seeds, sauté the shallots, add the turmeric powder and chilli powder, fry and pour in the ground mix.
Keep stirring and when it starts boiling, add a cup of water and salt to taste.
When simmering, mix in asafoetida powder and a few chopped coriander leaves.
Serve with rice and enjoy!
Pre Time
3hr 10min
Serves
4
Difficulty
Easy
Pre Time
1hr 30min
Serves
3
Difficulty
Easy
Pre Time
0hr 25min
Serves
3
Difficulty
Easy
Pre Time
15min
Serves
3
Difficulty
Easy
Pre Time
20min
Serves
1
Difficulty
Easy
Pre Time
30min
Serves
2
Difficulty
Easy
Pre Time
35min
Serves
2
Difficulty
Easy
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