Coriander Rasam

mysore rasam Coriander Rasam
Dhaniyala Charu

Ingredients:

Coriander Seeds 2 tsps
Tomato 1 (optional)
Ginger 1 inch piece
Garlic 2 pods
Tamarind 2 inch sized ball
Cilantro few sprigs
Salt to taste
Urad Dal 1/2 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Asafoetida a pinch
Turmeric Powder a pinch
Broken Red Chiles 2
Oil 1 tsp

Method of preparation:

Peel and roughly chop ginger.
Peel and roughly chop garlic.
Wash and finely chop tomato.
Grind ginger, garlic and coriander seeds into smooth paste.
Soak tamarind in a cup of water for few minutes and squeeze out all the pulp.

Heat oil in a sauce pot, add urad dal, mustard seeds, cumin seeds, asafoetida, broken red chiles and turmeric powder.
When mustard seeds start spluttering, add chopped tomato, tamarind pulp, three to four cups of water and ground masala paste.
Let the rasam boil for 5 – 10 minutes.
Season with salt and garnish with fresh cilantro leaves.
Serve hot with rice.

Notes: Make sure to adjust the tamarind according to its sourness. You can also do the talimpu at end if you wish.



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