Karamani Rasam
By : shilpaCategory : Lentils, South indian, Daals and curries
Servings : 2-3
Time Taken : 15-30 mins
Rating :
Method
- Soak karamani in hot water for around 1 hr and pressure cook and grind into paste.
- Soak tamarind in half a cup of warm water and extract all the juice.
- Heat few drops of oil in a pan, add all masala ingredients in order and grind the masala ingredients into fine powder.
- Heat oil in a pan, add all tempering ingredients.
- Add ginger, onion, tomato and green chiles.
- Once onion turns translucent, add karamani paste , tamarind extract, quarter cup of water and salt.
- Bring to boil, add ground masala powder, cover and remove from heat.
- Serve this with steamed rice and ghee.
Ingredients:
1/3 cup - black eyed peas
1 tomato, chopped
1 onion, chopped
2-3 - green chilles
1/2 inch - ginger
1 inch sized ball - tamarind
A pinch of turmeric powder
Salt to taste
1/3 cup - black eyed peas
1 tomato, chopped
1 onion, chopped
2-3 - green chilles
1/2 inch - ginger
1 inch sized ball - tamarind
A pinch of turmeric powder
Salt to taste
Masala:
5-6 - pepper corns
1/2 tsp - cumin
1 tsp - coriander Seeds
For tempering:
1/4 tsp - urad dal
1/4 tsp - mustard seeds
1/4 tsp - cumin
Asafoetida, a pinch
6 - curry leaves
1 tsp - oil
RECIPES BY SHILPA
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