Warm and spiced beautifully with aromas and taste that bring me back home
Ingredients:
½ onion
5-6 garlic
1 ½ teaspoon pepper
1 teaspoon cumin
3-4 red chillies
1 stick Curry leaves
Mustard seeds
2 teaspoon tamarind pulp
2 cups water drained from rice
Method:
Dry roast the pepper, cumin and cumin, let cool and grind it up in a mortar and pestle.
Crush the onion and garlic separately in a mortar and pestle. In a pan, with a teaspoon of oil fry the dry spices, onion and garlic.
Fry for a couple of minutes and add the water drained from washed uncooked rice. The starch from the rice helps the rasam thicken slightly making it perfect for soup like consistency.
Add the tamarind, salt, check for seasoning and let it boil for a minute.
Temper with a teaspoon of oil, mustard seeds, dried chilly and curry leaves.
Recipe by Food + Chef at http://foodpluschef.com/2016/perennial-essences-of-an-indian-bowl/