Ammas Rasam

Serving Size : 4
Ingredients

for prepare Ammas Rasam

:

Amount	Measure	Ingredient - Preparation Method
1	tablespoon	oil
4	cloves	garlic
1/2	teaspoon	cumin seeds
few coriander leaves ammas rasam
6		curry leaves
SET 1 ammas rasam
3	tablespoons	tamarind paste
4	teaspoons	sugar
15		curry leaves
1/4	cup	cilantro leaves
4		dried red chiles
1/4	teaspoon	turmeric
salt to taste SET 2 ammas rasam
1	teaspoon	coriander seeds
5	cloves	garlic
1	piece	ginger - (1/2 inch)
1	teaspoon	cumin seeds
6		black peppercorns
1	teaspoon	split red gram

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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