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Poondu Rasam



Soak tamarind in one cup of hot water for 15 minutes, squeeze out pulp and stain out the liquid. Grind curry leaves, garlic and cumin finely. Heat oil and add mustard seeds and 2 broken red chillies. Add tamarind solution. Boil till flavour disappears. Add ground ingredients, red chillies, gram, piper longum(kandan thippali),salt, turmeric, asafoetida and 1/2 litre water. Bring to boil till garlic is cooked. Add a little cumin powder before removing.
Serves 6.
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