Kottu Rasam
By: Alamelu
Published: Sunday, December 6, 2009 - 6:05am

Ingredients




2 tablespoons Sambhar Dhal
1 tablespoon Corriander seed
8 Pepper
1 teaspoon Cumin seed
3 Red Chilly
2 inches ball size Tamarind
1/4 tablespoon Mustard
8 Dry Grape
1 tablespoon Ghee
Turmeric powder
1/2 tablespoon Salt
6 tumblers Water

Preparation

1 Soak Sambhar Dhal, Corriander seed, Pepper,  Cumin seed,  Red chilly in a tumbler of water for 20 minutes. Grind it in a Mixer for 2 minutes.  Soak Tamarind separately in a tumbler of water.  Dissolve Tamarind and remove the flesh and other residues. Pour  Ghee in a vessel.  After 2 minutes of heat spray the mustard seeds.  Wait till all mustard burst.  Put the Dry Grape and fry for 2 minutes.  Now pour the tamarind water into the vessel and boil for 10 minutes.  Drop a pinch of turmeric powder and Pour the grinded things and add 4 more tumblers of water and ½ <

About


This type of Rasam is very famous in Kerala among our group in Kollam IN SOUTH INDIA.

Comments:
Alamelu

iT WAS FANTASTIC, TASTY  NO WORDS TO DEPICT.
BALU, HYDERABAD INDIA
Ravichandran

very nice and tasty rasam
k.Raman

It is an easy to make but tasty recipe. I don't understand, why dry grape should be added. Will it not give a sweety touch to the rasam?
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