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Rasam in Kerala Style
Published On: 18 Feb 2014
Crush the garlic pods, cut the chilli.
Add sufficient water and squeeze the tomato and tamarind andmix well. Extract the juice.
In a vessel, add oil and heat it. Add mustard and wait tillit spurts.
Add fenugreek and fry till the color changes.
Add the jeera-pepper powder, garlic, chilly, coriander andcurry leaves and fry.
Add the tomato and tamarind juice.
Add the turmeric powder and stir.
Let it boil.
Serve with rice.
Instead of using powder, it can be grounded and added
Do not boil for long. Remove from flame when it bubblingelse the taste will be bitter.Dhal can also be added In the tomato extractwater to give more taste.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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