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Karvepaku (curry Leaf) Rasam

Karvepaku (curry leaf) rasam
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Karvepaku (curry Leaf) Rasam Recipe, How To Make Karvepaku (curry Leaf) Rasam Recipe

Tasty & good for digestion. The word rasam in the Tamil language, means essence, or juice, and has come to mean a particular type of soup.

About Recipe

How to make Karvepaku (curry leaf) rasam

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Karvepaku (curry leaf) rasam
Author : Vahchef
Main Ingredient : tamarind
Servings : 0 persons
Published date : November 25, 2016

Ingredients used in Karvepaku (curry leaf) rasam
• Crushed garlic - 4-5 clove.
• Finely chopped onions - 1 small.
• Jaggery - 1/2 teaspoons.
• Tamarind juice - required amt cup.
• Sesame oil - 4 tablespoons.
• Red dried chilies - 5 numbers.
• Mustard seeds - 1/2 teaspoons.
• Methi seeds - 1/2 teaspoons.
• Coriander seeds - 2 teaspoons.
• Curryleaves - 7-8 springs.
• Hing - little pinch.
• Salt - some to taste.
• Urad dal - 2 teaspoons.
• Pepper corns - 2 teaspoons.
• Jeera - 1/2 teaspoons.
Heat a tsp sesame oil in a pan, add 2 tsp dhania,2 tsp pepper corns, 2 tsp urad dal,1/2 tsp methi seeds,2 red chillies amp; roast on a slow flame till golden brown.Now add curry leaves amp; roast till leaves become crisp.when aroma spreads, remove amp; keep aside. When cooled, grind to a fine powder. Add some water amp; gring to a fine paste. Heat some sesame oil in a pan, make a tempering by adding red dried chillies, mustard amp; cumin seeds, a pinch of hing powder, crushed garlic,onions amp; few curry leaves. Add tamarind juice,salt, little jaggery amp; cook for a while.Add prepared paste, some water,simmer for a while amp; serve.

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