Tomato Rasam With Raw Tamarind Pickle / Chintakaya Tokku Charu / Chintakayala Rasam - Rasam Recipes
Ingredients
- 2 sp Raw Tamarind Chutney/Uppu Chintakaya Pachadi
- 2 Tomatoes chopped
- 1 small cup Cooked Toor Dal
- 1 sp Rasam Powder
- 1 sp Sugar
- 3 Garlic Cloves crushed
- little Salt if required
- 1/2 sp Mustard Seeds
- 1/4 sp Cumin Seeds
- 1 Red Chilli crocked
- 1 pinch Hing
- chopped Coriander Leaves
- few Curry Leaves
For Popu :
Instructions
- Take 2 sp chintakaya tokku in a bowl and add 11/2 cups of water and mix well, then strain the water and keep aside. Heat oil in a pan add popu ingredients and fry, once done add curry leaves, crushed garlic and fry for 30 secs, then add chopped tomatoes and stir, sprinkle a little water and cook till tomatoes are soft.
- Once done add cooked dal and pour drained chintakaya pachadi water and stir well. Now add rasam powder, little salt, sugar, chopped coriander leaves and bring it to a boil for 5 mins on low-medium heat, after that turn off the heat and transfer into a serving bowl, now tamarind pickled rasam is ready, garnish with chopped coriander leaves and serve hot.
SivanisKitchen