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Vaanali (pan) rasam
By : Nithya Rajasekaran
Category : South Indian lunches, Vegetables
Servings : 4
Time Taken : 30-45 mins
Rating :
  1. Grind tomato, cumin, garlic and pepper together and keep it aside.
  2. Add two spoons of oil in the pan and crackle some mustard seeds in it.
  3. Add red chillies, fenugreek seeds and curry leaves and fry for a min.
  4. Then add the ground mixture to the pan.
  5. Now put in some tamarind paste, chilly powder, turmeric powder, jaggery and salt with adequate water added to it and let it boil for a while.
  6. Garnish with coriander leaves.
  7. Yummy vaanali rasam is ready.
  8. Serve it with hot steamed rice and appalam.

Recipe courtesy: 4th sense cooking

Tomato - 1 Large
Garlic - 5 pods
Pepper - 1 tsp
Jeera - 1/2 tsp
Mustard - 1/2 tsp
Red Chillies - 2
Fenugreek (Vendhayam) - 1/2 tsp
Curry leaves
Tamarind - lemon sized ball
Chilly powder - 1/2 tsp
Turmeric powder - a pinch
Jaggery - for taste
Salt - for taste
Coriander Leaves
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