Friday, September 12, 2008



Tamarind - lemon sized ball
Rasam powder - 3 tsp
Turmeric powder - pinch
Salt - to taste
Hing - pinch
Green chilli - 1

Ghee and mustard seeds for seasoning
Cilantro and curry leaves for garnishing


Dilute the tamarind extract approx to 3 to 4 cups.
Add all ingredients up to chilli. (cut the chilli in length wise)
Allow to boil for few mts. Add dal water(optional).
Bring it to boil few more seconds and pop up up mustard seeds in ghee along with hing.
Garnish with cilantro and curry leaves.

This i will do when i am too tired and too lazy to cook any other variety. This is so simple and accompanies with any veg or even chips or vadams, appalam items.


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