• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Oliga Rasam

1 – big lemon size poornam (toovar dal, jaggary paste)
1 tsp – thick tamarind paste
1/2 tsp – jeera
10 – methi seeds
1 tbsp – chopped onion
5 – cloves garlic
1/2 tsp – red chilli powder
8 – pepper corns
10 – curry leaves
1/2 tbsp – chopped coriander leaves
1/2 tbsp – oil
a few drops of ghee for tempering (optional)
1/4 tsp – mustard seeds
hing/asafoetida, a pinch (optional)
1 – red chilli
salt
Directions
Mix drained dal water & oliga poornam.
Make 1/2 litre by adding required amount of water.
Add tamarind paste & salt and keep aside.
Heat 2 tsp of oil, add jeera, pepper corn methi seeds, cloves of garlic, chopped onion and curry leaves.
Fry until onion turns translucent & seeds become light brown.
Remove from heat and make a course paste in mixer.
Add this paste, red chilli powder and haldi to above dal water.
Heat remaining oil in kadai, add mustard seeds, hing & red chilli and fry for a second.
Pour the prepared dal water into kadai .
Boil for a minute.
Remove from heat, sprinkle chopped coriander leaves.