Ingredients:
20 - 25 Hibiscus / Dasavala
1 - 2 Green Chillies
Pinch of Turmeric powder
Medium grape sized Tamarind
Large grape sized Jaggary
Salt to taste
1 tsp Mustard seeds
5 - 6 Curry leaves
Pinch of Asafetida powder
1 tsp Oil
Recipe:
Separate the petals from hibiscus as shown in the picture below. Cut the green chillies into two halves.
Put tamarind and little amount of water in a bowl. Squeeze it and keep it aside.
Put hibiscus petals, salt, jaggary, tamarind water, turmeric powder, green chillies, around 4 cups of water in a bowl and cook them well by covering a lid.
Put mustard seeds, oil in a pan and heat. Once it starts spluttering, add asafetida powder, curry leaves and keep it for few second and then add it to Rasam. Mix well before serving. It goes well with Rice. It can also be served as soup.
20 - 25 Hibiscus / Dasavala
1 - 2 Green Chillies
Pinch of Turmeric powder
Medium grape sized Tamarind
Large grape sized Jaggary
Salt to taste
1 tsp Mustard seeds
5 - 6 Curry leaves
Pinch of Asafetida powder
1 tsp Oil
Recipe:
Separate the petals from hibiscus as shown in the picture below. Cut the green chillies into two halves.
Put tamarind and little amount of water in a bowl. Squeeze it and keep it aside.
Put hibiscus petals, salt, jaggary, tamarind water, turmeric powder, green chillies, around 4 cups of water in a bowl and cook them well by covering a lid.
Put mustard seeds, oil in a pan and heat. Once it starts spluttering, add asafetida powder, curry leaves and keep it for few second and then add it to Rasam. Mix well before serving. It goes well with Rice. It can also be served as soup.
