Kothamalli Rasam Recipe | Coriander Rasam Recipe | Malli Rasam Recipe
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- Total time
- 25 min
- Serves
- 4
- Cuisine
- Indian
Ingredients
- 2 tbsp Coriander Seeds / Mullu Malli
- 6 cloves Garlic
- 1 tsp Cumin Seeds / Jeerakam
- ¼ tsp Asafoetida Powder / Hing / Kaya podi
- 1 large chopped Tomato
- 2 Green Chilli pricked slightly with a knife
- a small lemon size / 1 to 2 tblpsn of pulp Tamarind
- 1 tsp Chilli Powder
- 1 tsp Pepper Powder
- Salt to taste
- 1 tsp Sugar
- Coriander Leaves a handful finely chopped
- 1 tbsp Oil
- 2 to 3 cups Water
Steps
- 1
If you are using whole tamarind, soak them in water for 10 mins and squeeze the juice out.
- 2
In a mortar and pestle, crush coriander seeds lightly, remove it to a bowl. Now lightly crush the garlic cloves too.
- 3
Heat oil in a kadai. Add in cumin seeds and asafoetida. Let them sizzle for few seconds.
- 4
Now add in the crushed coriander and garlic cloves. Fry them for few more mins.
- 5
Now add in tomatoes, green chilli and toss well in the oil.
- 6
Add in the chilli powder, pepper powder, salt and sugar. Mix well.
- 7
Pour in water, tamarind juice and mix well. bring everything to a boil.
- 8
Once it reaches a boil. Turn the flame off and add lots of coriander leaves.
- 9
Serve hot with rice.
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