Rasam (Step By Step Photos)
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
- 8 Pods Garlic
- 1 Tomato
- Coriander, to taste
- Curry leaves, to taste
- Tamarind tennis ball size
- 2 tsp Cumin and pepper
- ½ tsp Mustard
- ½ tsp Fenugreek seeds
Preparation
Step 1
Crush the garlic pods, cut the chilli.
Step 2
Add sufficient water and squeeze the tomato and tamarind and Stir everything together thoroughly. Extract the juice.
Step 3
In a vessel, add oil and heat it. Add mustard and wait till it spurts.
Step 4
Add fenugreek and fry till the color changes.
Step 5
Add the cumin-pepper powder, garlic, chilly, coriander and curry 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.
Tip
Add the tempering last and let the sambar rest for 5 minutes after. The flavours need a moment to settle.
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