RASAM

Boston Tea

Recipe:

  • Cook 4 tablespoons of Toor Dhal in ½ litre of water and mash
  • Add tamarind juice (1 marble size) of juice of 2-3 tomatoes, salt,
  • 1-2 tablespoons of Boston’s Rasam Powder and simmer for 10 minutes.
  • Optional 6 cloves crushed garlic and ½ teaspoon sugar. Season in 2 tablespoon oil, 1 teaspoon mustard, 2 springs curry leaves and a pinch of asafoetida powder.
  • Garnish with coriander leaves.
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