Curry Leaf Rasam

Name: Curry Leaf Rasam
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 1 g Asant; 2 g Bockshornkleesamen; 10 g Chili; 3 g chilipulver; 10 g curryblätter; 15 g Ghee; 10 g ingwer; 5 g Jaggery; 15 g Knoblauch; 10 g Koriander; 5 g Korianderpulver; 5 g Kreuzkümmelsamen; 2 g Kurkumapulver; 8 g salz; 3 g Senfsamen; 20 g tamarinde; 150 g Tomaten; 75 g Toor Dal; 900 g Wasser

🔥 97 kcal 🍽️ 4 porsiyon

Malzemeler

Malzemeler
1 g Asant
2 g Bockshornkleesamen
10 g Chili
3 g chilipulver
10 g curryblätter
15 g Ghee
10 g ingwer
5 g Jaggery
15 g Knoblauch
10 g Koriander
5 g Korianderpulver
5 g Kreuzkümmelsamen
2 g Kurkumapulver
8 g salz
3 g Senfsamen
20 g tamarinde
150 g Tomaten
75 g Toor Dal
900 g Wasser

Hazırlanışı

Wash toor dal thoroughly and cook in a pressure cooker with 300g water until very soft and mushy, about 3-4 whistles. Mash the cooked toor dal well and set aside.

Soak tamarind in 100g hot water for 15 minutes, then extract the pulp by squeezing and discard any fibrous solids.

Finely chop tomatoes, green chili, ginger, and garlic.

Curry Leaf Rasam

Malzemeler

Hazırlanışı

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