Halwai November 19, 2019

Ingredients:

• 1/2 cup – Tamarind pulp
• 1 to 1.5 cup – water (depending on sourness of the tamarind)
• 1/4 tsp – Turmeric powder
• 1/4 tsp – chilli powder (according to taste)
• 1/4 tsp – cumin powder (optional)
• Curry leaves, a few
• Coriander leaves, a few
• 1/4 tsp – Onion (finely chopped)
• Mustard for seasoning
• 1/2 tsp – Urad Dal
• 1/2 tsp – tur dal
• 3/4 tsp – Fenugreek
• 1/4 tsp – Asafoetida
• 1 – Red Chilli (optional)
• Salt to taste
• 1 tsp – oil

Method:

  1. Heat oil in a pan add mustard. After it splutters, add urad dal, tur dal, fenugreek; fry for a second. Add curry leaves, red chilli and asafoetida.
  2. Add chopped onion, saute for a couple of minutes.
  3. Add tamarind pulp and water.
  4. Add salt, turmeric powder, chilli powder and cumin powder (or you can with Rasam powder)
  5. Boil rasam till foam appears.
  6. Garnish with coriander leaves. Serve with rice.

Recipe courtesy of ambika