//Rasam Powder Kuzhambu//
Ingredients:
- Shallots/ sambar vengayam – ¼ cup (sliced)
- Garlic – ½ cup (sliced)
- Avarakkai – ½- 1 cup (chopped)
- Gingelly oil – 3 tblsp
- Fenugreek seeds – ½ tsp
- Sambar powder – 1 tblsp (or)
- Plain chili powder – 1 tsp
- Coriander powder – 2 tsp
- Rasam Powder – 2 tsp (heaped)
- Puli karasal/ Tamarind puree – ¼ cup
- Water – as req
- Salt – to taste
- Jaggery – ½ tsp
- Asafetida – ½ tsp
- Curry leaves – few
Procedure:
- Heat the gingelly oil into a sauce pan, add the fenugreek seeds and allow it to splutter.
- Add the sliced shallots, garlic and chopped avarakkai along with few curry leaves. Sauté it for a while, add some salt and cover it with a lid and cook for about 3-4 mins
- Later, add the sambar and RASAM Powder into the mixture, sauté lightly and add the tamarind puree along with required amount of water.
- Cover it with a lid. Cook it for about 6-8 mins under low-medium flame or until the oil separates.
- Add the jaggery and asafetida towards the end and turn off the flame.
- The tasty and flavor rich “RASAM PODI KUZHAMBU” is ready to serve.
NOTE/TIPS:
- You can even skip the veggie or add your favorite veggie.
