CORIANDER SEEDS

firstly, in a pan take 1 tsp cumin, 1 tsp coriander seeds, ½ tsp pepper and 3 dried red chilli.

1

DRY ROAST - LOW FLAME

dry roast on low flame until it turns aromatic.

2

COOL COMPLETELY

cool completely, and transfer to the mixi

3

GARLIC - 3 CLOVE

add 3 clove garlic, 1 inch ginger, 2 tbsp coriander and few curry leaves.

4

BLEND - COARSE PASTE

blend to a coarse paste without adding any water. keep aside.

5

MUSTARD - 1 TSP

in a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, ½ tsp cumin, pinch hing, 1 dried red chilli and few curry leaves.

6

TAMARIND EXTRACT

add 1 tomato, 1 cup tamarind extract, ½ tsp turmeric and 1 tsp salt.

7

BOIL - 10 MINUTES

mix well, cover and boil for 10 minutes making sure everything is well cooked.

8

MASH SMOOTH

mash the tomatoes to smooth texture.

9

WATER - 3 CUP

add 3 cup of water and mix well adjusting consistency as required.

10

BOIL - 2 MINUUTES

get it to a rolling boil for 2 minutes.

11

MASALA PASTE

add in the prepared masala paste and mix well.

12

BOIL - 10 MINUTES

boil for 2 minutes making sure all flavours are absorbed well.

13

READY TO EAT

finally, add 2 tbsp coriander and enjoy tamarind rasam recipe.

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