VIDEO
STEP BY STEP ONION RASAM:
INGREDIENTS:
Tamarind - lemon size
Onion - 1 Big
Curry Leaves - few
Turmeric Powder - 1/4 tsp
Asafoetida - 1/4 tsp
Red Chilli - 3
Salt - to taste
TO TEMPER:
Oil - 1 tbsp
Mustard seeds - 1/4 tbsp
Fenugreek Seeds - 1/4 tbsp
HOW TO MAKE:
Soak tamarind in 2 cups of water for 20 minutes. Squeeze well and extract tamarind juice. Keep aside.
Heat oil in a kadai splutter mustard seeds add fenugreek seeds. Add chopped onion, red chillies, asafoetida, curry leaves and needed salt. Cook until onion translucent.
Add turmeric powder and mix well. Cook for a minute and add tamarind juice. Add 3 more cups of water or as needed. Check salt.
Bring to boil, cover and cook until tamarind raw flavor goes away. Turn off the stove and garnish with coriander leaves.
TIPS:
Adjust adding water for needed tangy flavor.
Small onion would be more tasted than the big ones.
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