March 04, 2014

ALLAM CHARU (GINGER RASAM)

Ingredients:
Ginger - medium piece
coriander seeds - 1 tbsp
Cumin seeds - 1 tsp
Garlic cloves - 2
Tamarind - lemon size
Salt to taste
Turmeric - 1/4 tsp
Coriander leaves - small bunch
Curry leaves -  few

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

Method:

  • Grind ginger, garlic, coriander and cumin seeds to make paste.
  • Soak tamarind in hot water for 10 minutes then extract juice from it.
  • Add 2 glasses of water to tamarind juice and bring it to boil. Add salt, turmeric and curry leaves. boil it for few minutes then add ground paste and cook in low flame for 10 minutes.
  • Lastly add chopped coriander leaves.
  • Heat oil in a pan, add all talimpu ingredients and fry till mustard crackles. Pour this over rasam.
  • Serve hot with rice.
  • It is good for digestion and cold.


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