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Category: Ethnic/Indian
Rating: (?) Not Yet Rated
Contributing Chef: james
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Translate:
French/Traduisez -
German/Übersetzen Sie -
Italian/Traduca
Portuguese/Traduza -
Spanish/Traduzca |
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Title: Ammas Rasam
Ingredients:
4 Servings
1 Tbl Oil
4 Cloves garlic
1/2 Tsp Cumin seeds
Few coriander leaves
6 Curry leaves
--- SET --
3 Tbl Tamarind paste
4 Tsp Sugar
15 Curry leaves
1/4 Cup Cilantro leaves
4 red chiles, Dried
1/4 Tsp Turmeric
Salt, to taste
--- SET --
1 Tsp Coriander seeds
5 Cloves garlic
1 Piece ginger, (1/2 inch)
1 Tsp Cumin seeds
6 Black peppercorns
1 Tsp Split red gram
Method of Preparation:
Make into a paste set 2 and keep aside. In a pot add 6 cups of water, the above paste, salt, turmeric, tamarind paste, dry red chiles, curry leaves, coriander leaves and sugar. Let boil until the water quantity reduces to about 4 cups. Now remove from heat and pass through a strainer so that only the clear liquid is retained. Keep aside this liquid. Heat oil in a skillet and when oil is hot add cumin seeds, crushed garlic and fry until garlic changes to pale brown. Now add curry leaves and coriander leaves and fry for another two minutes. Next add the liquid to the skillet and cook for 5 minutes. Stay up to four days if stored in the refrigerator. Converted by MM_Buster v2.0l. |
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