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Main Course

Rasam Restaurant Style

A hearty lentil stew loaded with vegetables, tangy tamarind, and a freshly ground spice paste — Kerala sambar is thicker and more coconut-forward than versions from other states. It gets ladled generously over rice at every meal.

Ingredientsfor 4 servings

Garlic : 8 pods
Tomato : 1 no
Coriander, to taste
Curry leaves, to taste
Tamarind : tennis ball size
Jeera and pepper : 2 tsp
Mustard : ½ tsp
Fenugreek : ½ tsp

Preparation

Step 1
Crush the garlic pods, cut the chilli.
Step 2
Add sufficient water and squeeze the tomato and tamarind andStir everything together thoroughly. Extract the juice.
Step 3
In a vessel, add oil and heat it. Add mustard and wait tillit spurts.
Step 4
Add fenugreek and fry till the color changes.
Step 5
Add the jeera-pepper powder, garlic, chilly, coriander andcurry leaves and fry.
Step 6
Add the tomato and tamarind juice.
Step 7
Add the turmeric powder and stir.
Step 8
Let it boil.
Step 9
Goes well with rice.
Step 10
:.
Step 11
Variation:.
Step 12
Instead of using powder, it can be grounded and added.
Step 13
Do not boil for long. take it off the heat when it bubblingelse the taste will be bitter.Dhal can also be added In the tomato extractwater to give more taste.

Tip

Toast the cumin seeds lightly before grinding for a deeper, nuttier flavour in the paste.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

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Main Course

Rasam Restaurant Style

Ingredientsfor 4 servings

Garlic : 8 pods
Tomato : 1 no
Coriander, to taste
Curry leaves, to taste
Tamarind : tennis ball size
Jeera and pepper : 2 tsp
Mustard : ½ tsp
Fenugreek : ½ tsp

Preparation

Step 1
Crush the garlic pods, cut the chilli.
Step 2
Add sufficient water and squeeze the tomato and tamarind andStir everything together thoroughly. Extract the juice.
Step 3
In a vessel, add oil and heat it. Add mustard and wait tillit spurts.
Step 4
Add fenugreek and fry till the color changes.
Step 5
Add the jeera-pepper powder, garlic, chilly, coriander andcurry leaves and fry.
Step 6
Add the tomato and tamarind juice.
Step 7
Add the turmeric powder and stir.
Step 8
Let it boil.
Step 9
Goes well with rice.
Step 10
:.
Step 11
Variation:.
Step 12
Instead of using powder, it can be grounded and added.
Step 13
Do not boil for long. take it off the heat when it bubblingelse the taste will be bitter.Dhal can also be added In the tomato extractwater to give more taste.

Tip

Toast the cumin seeds lightly before grinding for a deeper, nuttier flavour in the paste.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Main Course

Xmas Fruit Cake

A traditional Kerala sweet that balances richness with restraint. Made with jaggery, coconut, and a careful hand, the...

35 min|25 servings|4

Main Course

Yummy Panner Biriyani

It is an easy and tasty recipe.It is good for giving kids lunch box.it is simple to prepare.Taste is delicious.

10 min|2 servings|4

Main Course

Yummy Mutton Masala

Slow-braised mutton in a rich, dark gravy fragrant with whole spices and curry leaves. Kerala mutton dishes reward pa...

25 min|4 servings|4

Main Course

Yoghurt Salad

A fresh, crunchy side that adds a cool contrast to the spiced dishes on a Kerala meal plate. Light seasoning, fresh i...

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