Ingredients:
8 - 10 Hog Plum / Ambate(Amte) Kayi / Ziziphus Mauritiana / Ber
2 large Lemon sized Jaggary
2 - 3 Green Chillies
1 tsp fried Fenugreek seeds powder (Optional)
Pinch of Turmeric powder
Salt to taste
4 - 5 cloves of Garlic
5 - 6 Curry Leaves
1 tsp Mustard seeds
1/2 tsp Cumin seeds
1-2 broken Red Chillies
Pinch of Asafoetida powder
2 tsp Oil
Recipe:
Wash the ambates and chop them as shown in the picture below. Cut the green chillies into two halves.
Put chopped ambates, green chillies, turmeric powder, jaggary, salt, around 5 cups water in a vessel and cook them well by covering a lid. Add fried fenugreek seeds powder and bring them to boil. Keep the rasam in low flame for about 2-3 mins.
Remove the outer cover of garlic flakes and mash them. Put this mashed garlic in a pan, add 2 tsp oil and heat. Fry this in medium flame until they turn light golden in color. Add mustard seeds, cumin seeds, broken red chillies and fry. As soon as it starts spluttering, add curry leaves, asafoetida powder and keep this in low flame for about 10-20 seconds. Add this seasoning to Rasam. Mix well before serving. It goes well with Rice and it can also be served as soup.
8 - 10 Hog Plum / Ambate(Amte) Kayi / Ziziphus Mauritiana / Ber
2 large Lemon sized Jaggary
2 - 3 Green Chillies
1 tsp fried Fenugreek seeds powder (Optional)
Pinch of Turmeric powder
Salt to taste
4 - 5 cloves of Garlic
5 - 6 Curry Leaves
1 tsp Mustard seeds
1/2 tsp Cumin seeds
1-2 broken Red Chillies
Pinch of Asafoetida powder
2 tsp Oil
Recipe:
Wash the ambates and chop them as shown in the picture below. Cut the green chillies into two halves.
Put chopped ambates, green chillies, turmeric powder, jaggary, salt, around 5 cups water in a vessel and cook them well by covering a lid. Add fried fenugreek seeds powder and bring them to boil. Keep the rasam in low flame for about 2-3 mins.
Remove the outer cover of garlic flakes and mash them. Put this mashed garlic in a pan, add 2 tsp oil and heat. Fry this in medium flame until they turn light golden in color. Add mustard seeds, cumin seeds, broken red chillies and fry. As soon as it starts spluttering, add curry leaves, asafoetida powder and keep this in low flame for about 10-20 seconds. Add this seasoning to Rasam. Mix well before serving. It goes well with Rice and it can also be served as soup.
