• 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

Rasam

2 – Ripe tomatoes
tamarind, size of medium lemon
1 tbsp – pepper
2 tbsp – cumin
2 to 3 – dry red chilles
10 – garlic
10 – cloves, crushed
curry leaves, coriander for garnishing
Directions
Chop tomatoes to medium-sized pieces.
In water boil tomatoes and tamarind together for 10 minutes.
Allow it to cool, and squeeze the complete tamarind and tomato juice mixture by adding required amount of water.
Heat 2 tbsp oil in a pan; add dry chillies, followed by garlic, cumin and pepper powder followed by curry leaves.
On a low heat fry for a few minutes, then add the squeezed juice to the mixture.
Add required amount of salt, and bring it to a boil.