- Meal Type
- Ingredient
- Cuisine
- Seasonal
- Dish
- Drinks
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Description
Cooking Time
Preparation Time : 10
Cook Time : 5
Total Time : 15
Ingredients
Serves 4
6
2 tomatoes, chopped
2-3 tbsp. coriander stems, chopped
1 fresh red chili
1 tsp. rasam powder / sambar powder
1/4 tsp. asafoetida
1/2 tsp. turmeric powder
1 tsp. salt or to taste
1 tsp. lime juice
1 tbsp. gheh / oil
1/2 tsp. mustard seeds
1 dry red chili, broken
1 sprig curry leaves
1 tbsp. coriander leaves, chopped
Directions
Blend the banana stem, tomato, coriander stems and chili along with some water into a smooth paste. Strain it and add more water according to the consistency you prefer.
Transfer to a kadai / pan and add asafoetida, salt, turmeric powder and rasam powder. Bring it to a boil and simmer for 2-3 minutes.
Switch off the flame and add the lime juice. Transfer to a serving dish. Heat oil / ghee in a pan. Temper with mustard seeds and red chili.
After it stops spluttering, add the curry leaves. Saute for a few seconds and switch off the flame.
Pour this tempering on the prepared rasam / soup and garnish with coriander leaves. Serve in individual bowls and relish as a soup. It can also be had with plain steamed rice and some side dish or papad.
Bethica Das
540 Recipes
McKinney, Texas
(455) 555-8585
hello@recipebook.io
