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Add a photoSparkled with curry leaves, coriander leaves and spring onion without any compromise on its authentic flavour.
Ingredientes
- 1/2 tbsp black pepper seeds
- 1 tsp cumin seeds
- 8 garlic
- Tamarind juice - as needed
- For tempering
- 2 sprigs curry leaves
- 2 sprigs coriander leaves -sliced thinly
- 2 sprigs spring onions - sliced thinly
- 1/2 tsp white ulundu (urad dhal)
- 1 tbsp ghee or oil
Direcciones
- Roughly pound pepper, cumin and garlic.
- Add in a pot with 1 litre of water.
- Pour tamarind juice and season with salt.
- Simmer, just to heat through.
- Meanwhile, fry the herbs with urad dhal in ghee or oil.
- Tip into rasam.
- Stir and off the heat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 24g | |
| Recipe makes 3 servings | |
| Calories 78 | |
| Calories from Fat 50 | 64% |
| Total Fat 5.65g | 7% |
| Saturated Fat 2.8g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 7mg | 0% |
| Potassium 172mg | 5% |
| Total Carbs 7.86g | 2% |
| Dietary Fiber 3.4g | 11% |
| Sugars 0.3g | 0% |
| Protein 1.71g | 3% |
