Ginger And Curry Leaf Rasam Adrak Aur Kari Patta Rasam Recipes
GINGER AND CURRY LEAF RASAM (ADRAK AUR KARI-PATTA RASAM)
Rasam is an immensely popular South Indian soup. The word has come to mean a particular type of soup that includes the tartness of tamarind or tomatoes.
Provided by Vikas Khanna
Yield Serves 4
Number Of Ingredients 13
Steps:
- 1. Place the lentils, 4 cups water, turmeric, and salt in a large pot and cook over medium-high heat until the lentils are tender, about 30 minutes, frequently skimming off any foam with a spoon.
- 2. In a heavy-bottom pot, heat the oil over medium heat and add the curry leaves, stirring until very fragrant, about 1 minute. Remove 4 leaves and reserve for the garnish. To the oil, add the mustard seeds, asafetida, ginger, and tomato and cook until the tomato begins to dry, about 3 minutes. Add the lentils, 2 1/4 cups water, the coconut milk, tamarind, and black pepper and bring to a boil. Reduce the heat and simmer for another 3 minutes.
- 3. Season with salt and serve hot, garnished with the fried curry leaves.
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