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Heli Tourism


Water - 1.5 litres
Tamarind - a medium lemon size ball
Asafoetida - a small gooseberry sized ball (1 1/2 tsp if powder)
Turmeric powder - 1/2 tsp
Red chilli - 2
Coriander seeds - 1 tbsp
Toor dal - 1 tbsp
Pepper corns - 1 tbsp
Fenugreek seeds - 1 tsp
Garlic pods - 8
Ginger grated - 1 inch piece
Jaggery grated - 1 tsp
Coriander leaves

For seasoning
Mustard seeds - 1 tsp
Red chilli - 1
Small onion - 4
Curry leaves

Method of preparation
To make the Rasam powder, crush red chillies, coriander seeds, ginger, fenugreek seeds, garlic, pepper corns and toor dal. Place pot on stove and pour in some water. Switch on flame and put the crushed ingredients, tamarind juice, turmeric powder, asafetida, and chopped tomatoes. Stir well and let boil. Add salt and leave it to boil till the quantity reduces to about three fourths of the water poured initially. Now add some coriander leaves and keep the pot aside. Add a small piece of jaggery and give it a good mix. In a pan, warm oil and splutter some mustard seeds, following with broken red chillies, curry leaves and sliced shallots. Pour this seasoning into the rasam and stir well.

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