July 15, 2013

Sonti Charu (Dry Ginger Rasam)

Tamarind - lemon size
Red chillies - 4
Urad dal - 1 tsp
Pepper - 1 tsp
Dry ginger - 2 pieces
Coriander seeds - 1 tbsp
Salt to taste
Turmeric - 1/4 tsp

For Talimpu:
Oil/Ghee - 2 tsp
Asafoetida -  a pinch
Mustard seeds  -1/4 tsp
Curry leaves - few


  • Soak tamarind in hot water and extract juice completely.
  • Dry roast red chillies, urad dal, pepper, coriander and dry ginger. Cool and grind to make powder.
  • Now mix tamarind juice, spice powder, salt, turmeric and sufficient water.Bring it to boil.
  • Cook for 10-12 minutes.
  • Heat oil in pan, add mustard seeds, asafoetida  and curry leaves. fry till mustard crackles then pour over rasam.
  • Serve hot with steamed rice.
  • This rasam is  gives relief to body pains.

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