Ariso Recipes
30 minutes.
Karnataka
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To begin making the spicy tamarind rasam (mysore style), heat ghee in a kadai. add mustard seeds and cumin seeds, allowing them to crackle.
Stir in the asafoetida, curry leaves, and red chillies, and saut„© until the curry leaves become crisp.
Add the tamarind pulp and 1.5 cups of water to the kadai, along with the red chilli powder, jaggery, and salt.
Bring the mixture to a boil over high heat.
Reduce the heat and let the rasam simmer for 5 to 10 minutes until its volume reduces to 3/4th of its original quantity.
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