Follow these steps for perfect results
Green Chillies
Thinly sliced
Fenugreek Seeds
Oil
Curry Leaves
Tamarind Paste
Mustard Seeds
Asafoetida
Rasam Powder
Salt
Jaggery
Heat oil in a pan.
Add mustard seeds, fenugreek seeds, curry leaves, asafoetida, and green chilies to the hot oil.
Sauté for 15-20 seconds until the spices start to splutter.
Add tamarind paste, jaggery, and rasam powder to the pan.
Mix well and cook for 2 minutes.
Add 2 cups of water to the mixture.
Bring to a boil and let it simmer for 15 minutes.
Add salt to taste.
Turn off the heat and serve hot with rice, chow chow thoran, and papad.
Expert advice for the best results
Adjust the amount of jaggery and chilies to suit your taste.
For a richer flavor, add a teaspoon of ghee while tempering.
Everything you need to know before you start
10 minutes
Can be made 1-2 days in advance.
Serve in a small bowl as a side dish.
Serve hot with rice, roti, or dosa.
Accompany with yogurt or raita to balance the spice.
Helps cool the palate.
Crisp and refreshing.
Discover the story behind this recipe
A staple in Karnataka cuisine, often served during festivals and special occasions.
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