FOR MASALA PASTE:
- 1 tsp cumin / jeera
- 1 tsp coriander seeds
- ½ tsp pepper
- 3 dried red chili
- 3 clove garlic
- 1-inch ginger
- 2 tbsp coriander
- Fewcurry leaves
- 2 tbsp oil
- 1 tsp mustard
- ½ tsp cumin / jeera
- pinch hing / asafetida
- 1 dried red chili
- few curry leaves
- 1 tomato, finely chopped
- 1 cup tamarind extract
- ½ tsp turmeric
- 1 tsp salt
- 3 cup water
- 2 tbsp coriander, finely chopped
In a pan take 1 tsp cumin, 1 tsp coriander seeds, ½ tsp pepper and 3 dried red chili.Dry roast on low flame until it turns aromatic.
Cool completely, and transfer to the blender.
Add 3 clove garlic, 1-inch ginger, 2 tbsp coriander and few curry leaves.
Blend to a coarse paste without adding any water. keep aside..
In a large wok heat 2 tbsp oil and splutter 1 tsp mustard, ½ tsp cumin, pinch asafetida, 1 dried red chili and few curry leaves.
Add 1 tomato, 1 cup tamarind extract, ½ tsp turmeric and 1 tsp salt.Mix well, cover and boil for 10 minutes making sure everything is well cooked
Mash the tomatoes to smooth texture.
Add 3 cup of water and mix well adjusting consistency as required
Add in the prepared masala paste and mix well.
Boil for 2 minutes making sure all flavors are absorbed well.
Finally, add 2 tbsp coriander and enjoy tamarind rasam recipe
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