Health & Herbs
CORIANDER RASAM
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INGREDIENTS
| CORIANDER LEAVES | 2 FISTS |
| TOMATOES | 3 |
| PEPPER | ½ TSP |
| CUMIN | 1 TSP |
| CINNAMON | 1/2 PIECE |
| COCONUT GRATED | 1 TBSP |
| CURRY LEAVES | A FEW |
| LIME | 1 |
| DHAL WATER | 2 CUPS |
| CLARIFIED BUTTER | 2 TSP |
Heat clarified butter (ghee) in a pan;
add pepper, cumin and cinnamon.
Crush tomatoes with hand until pulpy,
add to the spices.
Stir fry till tomatoes look glazed, add
chopped coriander leaves.
Add grated coconut.
Add two cups dhal water.
Cook covered for fifteen minutes.
Add required salt, lime juice to taste.
When it starts boiling remove from heat
and keep covered for fifteen minutes.
Serve hot with rice.
