Rasam varieties‎ > ‎

Vazhaithandu rasam


Ingredients:

Vazhaithandu – 1 cup (chopped)

Pepper – 1 teaspoon

Cumin seeds – 1 teaspoon

Turmeric powder – ¼ teaspoon

Salt – 1 ½ flat teaspoons

Lemon juice – 2 teaspoons

Coriander leaves – 2 teaspoons (finely chopped)

Tempering:

Ghee – 1 teaspoon

Mustard seeds – 1 teaspoon

Red chilli – 1

Curry leaves – 15 leaves

 

Serves: 2 to 4 people

 

Method:

  1. Pressure cook chopped vazhaithandu along with cumin seeds, pepper, turmeric powder for 2 whistles.
  2. Once pressure releases grind the boiled vazhaithandu along with the water and strain the pulp.
  3. Heat ghee in a pan add items mentioned under tempering and add this water, allow boiling for 3 to 5 minutes.
  4. Once removed from stove add lemon juice and give a good stir.
  5. Garnish with coriander leaves and serve hot with rice.

http://www.sowpernica-samayal.com/rasam-varieties/vazhaithandu-rasam?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1

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