Ingredients vegetarian 6 servings

• 2 cup Tamarind pulp
• 1/4 cup Peanuts (groundnuts)
• a pinch of Asafoetida (hing)
• 1 sprig of Curry leaves
• 1 tsp Mustard seeds
• 2 tsp Channa dal
• 2 tsp Urad dal
• 3-4 Red chillies (broken in halves)
• 1/2 cup powderd Jaggery
• 1 tsp Roasted Cumin powder (jeera)
• 1/2 roasted Methi seeds powder
• 3 tblsp Roasted Sesame seeds powder
• 1/4 cup Roasted Peanuts powder (groundnut)
• 10-12 tblsp Rasam powder
• Salt to taste
• 1 cup Vegetable Oil
• 2 tblsp Roasted Sesame seeds

Directions

1. Heat Oil in a kadai. Add Hing, urad dal, channa dal, curry leaves, Red chillies & Peanuts.
2. When the dals are light brown in colour, add Tamaring pulp. Boil for a 1 min.
3. Add powdered Jaggery & mix well. The mixture starts to thicken.
4. Add Cumin powder, Methi powder, Sesame seed powder, Rasam powder, Peanut powder & Salt. Mix well & keeping
5. Boil the mixture for 5-10 mins stirring constantly on a Medium heat as it sticks to the bottom.
6. Add 2 tblsp of Roasted Sesame seeds on top & remove from heat. Cool & store in air tight container.

NOTE : You can also add grated dry coconut on top while mixing with steamed Rice. Adjust Rasam powder according to your taste.

Comments

rajeswari

why rasam powder is used instead of sambar powder?

Mrs.Soujanya Hariprasad

Hi falguni...coz of technical problem it was unable to answer. Add required amount of paste to steamed rice, mix well & eat. Can also eat it as a sidedish with dosa or chapati for a change.

Mrs.Soujanya Hariprasad

Testing posting comments. This has not been working for a long time.

falguni

hi soujanya i want to ask u that where can i use this paste