1 small bunch of mint(approx 1 cup)
2 tbsp grated dry coconut
4-5 dry red chillies
3 tbsp tamarind pulp
1 tsp grated Jaggery(optional)
a pinch of turmeric
4-5 curry leaves
1 tsp mustard seeds
a pinch of hing
salt to taste
1 tbsp oil
1/2 tsp ghee
- Grind grated dry coconut,red chillies and salt to a fine powder.Add mint leaves and grind again with little water to form a coarse paste.
- Heat oil in a kadai and add the ground paste and fry until the raw smell goes away.
- Add tamarind pulp,jaggery,turmeric and 1 and 1/2 cups of water and let it boil.Now check the taste of it and adjust accordingly adding salt,water if required.
- Heat ghee in a small tadka pan and crackle mustard seeds,add curry leaves and hing and fry and add this tadka to the boiling rasam and remove it from heat.
Serve it hot with rice,some fry and papad.
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