Kerala Rasam

Serving Size : 1
Ingredients

for prepare Kerala Rasam

:

Amount	Measure	Ingredient - Preparation Method
1/4	cup	toor dal
1/4	cup	masoor dal
1	16 oz. can	tomatoes - or 4 large tomatoes
1/2	teaspoon	tamarind extract
1/2	teaspoon	black pepper powder
1/2	teaspoon	saunf - (anise)
2	whole	red pepper - (dry red chile)3
1/2	teaspoon	chile powder
1/2	teaspoon	turmeric powder
1/2	teaspoon	hing powder
1/2	teaspoon	methi seeds
3		garlic cloves
1	teaspoon	cumin seeds
1/2	teaspoon	mustard seeds
1	bunch	coriander
8		curry leaves

Cook the dal well with sufficient water. Add the tomatoes, salt, chile powder, turmeric powder and tamarind extract. Crush the cumin and garlic and add to the Rasam with the black pepper. Simmer for a few minutes and add the hing powder. Heat a little oil in a fry pan and pop the mustard seeds. Add the methi seeds, saunf and curry leaves after removing the heat source and add to the rasam. Garnish with coriander leaves. Source: Maya Nair

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