Wednesday, January 19, 2011

Coriander Pepper Rasam Recipe



Ingredients: 
  • Tamarind/Chintapandu - 1 tbsp
  • Toor Dal/Kandi pappu water - 2 cups
  • Coriander Leaves - 1 bunch
  • Curry Leaves - 4stems
  • Garlic - 6 flakes
  • Red Chillies/Endu mirchi - 4
  • Avalu/mustard seeds - 1tsp
  • Jeelakarra/cumin seeds - 1 tsp
  • Black Pepper - 1tsp
  • Jaggery/Bellam - a pinch
  • Oil- 1tbsp
  • Salt to taste


Preparation:
  • Soak tamarind in 1 cup of water.
  • Wash and finely chop corainder leaves and reserve the stems.
  • Now finely crush coriander stems and garlic.  
  • Add crushed coriander stems and garlic and pinch of jaggery to tamarind water and soak for 30minutes.
  • Crush cumin seeds and black pepper and keep it aside.

Method:
  • Heat oil in a pan. Add mustard seeds and red chillies and allow it to splutter.
  • Add the tamarind water and allow it to boil for 10minutes.
  • Now add dal/kandi pappu water, curry leaves, coriander leaves and allow it to boil for 5minutes in high flame.
  • Add salt, crushed cumin seeds and black pepper and boil for 5minutes.
  • Finally garnish it with coriander leaves and serve hot.

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