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Recipe Name: Amma's Rasam Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

1 Tablespoon(s) Oil
4 Cloves garlic
1/2 Teaspoon(s) Cumin seeds
Few coriander leaves
6 Curry leaves
3 Tablespoon(s) Tamarind paste
4 Teaspoon(s) Sugar
1/4 Cup(s) Cilantro leaves
4 Dried red chiles
1/4 Teaspoon(s) Turmeric
Salt, to taste
1 Teaspoon(s) Coriander seeds
1 Piece ginger, 1/2 inch
6 Black peppercorns
1 Teaspoon(s) Split red gram
Make into a paste set 2 and keep aside. In a pot add 6 cups of water,
the above paste, salt, turmeric, tamarind paste, dry red chiles, curry
leaves, coriander leaves and sugar. Let boil until the water quantity
reduces to about 4 cups. Now remove from heat and pass through a
strainer so that only the clear liquid is retained. Keep aside this
liquid. Heat oil in a skillet and when oil is hot add cumin seeds,
crushed garlic and fry until garlic changes to pale brown. Now add
curry leaves and coriander leaves and fry for another two minutes.
Next add the liquid to the skillet and cook for 5 minutes. Stay up to
four days if stored in the refrigerator. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 64
Calories From Fat: 34
Total Fat: 3.8g
Cholesterol: 0mg
Sodium: 78.8mg
Potassium: 72.2mg
Carbohydrates: 7.5g
Fiber: <1g
Sugar: 4.3g
Protein: <1g

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