Vengaya Rasam

February 27, 2016

Vengaya rasam – south indian accompaniment for rice.

Tomatoes – 1 no(finely chopped)
Tamarind – small lemon size
Rasam powder – 1 tbsp
Dal water – 1 cup (optional)
Turmeric powder – ¼ tsp
Salt – as needed
Coriander leaves – few (to garnish)
To grind:
Small onions/shallots – 8 to 10 nos.
Garlic – 5 nos
Curry leaves – few
Coriander leaves – handful
Cumin seeds – 1 tsp
To season:
Gingelly oil – 2 tbsp
Mustard - ½ tsp
Cumin seeds – ½ tsp
Curry leaves – few
Red chillies – 2nos.(optional)

1. Soak tamarind in warm water for 15 mins, squeeze and extract the juice. 2. In a mixer, coarsely grind the ingredients given under “to grind” and keep aside. 3. Heat a wok, add oil, splutter mustard...
See the full directions on my site

Nutritions

Calories
0.0

Sodium
0.0mg
0% DV

Fat
0.0g
0% DV

Protein
0.0g
0% DV

Carbs
0.0g
0% DV

Fiber
0.0g
0% DV