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When we boil choley sometimes we are left with the water in which the choley had cooked. It has all the goodness of the choley and if we are unable to use it then all that goes to waste. But now no more because we can turn it into a tangy rasam. This fusion recipe was created by my grandmother and at home we actually add extra water while boiling choley in order to make this rasam.
I really want to try this.
Wash and finely chop the tomatoes. Wash and slit the green chillies length-wise.
Bring to boil the tamarind pulp with asafoetida, turmeric powder, chopped tomaotes, curry leaves and green chillies.
Once the tomatoes are soft add the rasam powder.
Just as it starts to boil add the water from the cooked choley.
Add salt and let the rasam froth up.
In a pan heat up some oil and add some mustard seeds. Once it splutters add it to the rasam.
Serve hot garnished with a few sprigs of fresh coriander. It is traditionally had with rice but you can drink it as a soup too.
SERVING: 2
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
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Item(s) Subtotal: ₹689.00
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Total: ₹689.00
Grand Total: ₹689.00
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