Thursday, 11 October 2012

Rasaam Soup


5 cloves garlic - peeled and crushed
1 tsp cumin seeds
1 tsp black pepper corn
1 bowl tamarind extract
1/2 cup water
1/2 tsp coriander powder

1/4 tsp turmeric powder
5 pcs dried chili
1/2 tsp mustard seeds
1/2 fenugreek seeds
1 handful corrinder leaves
2 tomato - cut
1 stalk curry leaves

1. Using the stone mortar, lightly pound the cumin seed and black pepper corn. Add in garlic and crushed it with 1/2 of the coriander leaves.
2. Heat 1 tbsp oil in a pot, add mustard seed, fenugreek and dried chili.  Stirs and then add in the pounded item and curry leaves. Continue stirs until fragrant
3. Add turmeric and coriander powder, followed by tamarind extract and tomato. Season with salt and bring it to boil
4. Add the coriander leaves and served.

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