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kerela.html
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<!DOCTYPE html>
<html lang="en">
<head>
<meta charset="UTF-8">
<meta http-equiv="X-UA-Compatible" content="IE=edge">
<meta name="viewport" content="width=device-width, initial-scale=1.0">
<title>Document</title>
</head>
<body>
<div class="card" style="width: 18rem;">
<img src="./images /karnataka images/allugeda.jpg" class="card-img-top" alt="..." width="280rem" >
<div class="card-body">
<h2 class="card-title"> Dal Vada
</h2>
<p class="card-text"> INGREDIENTS
<ul class="list-group">
<li class="list-group-item"> For Soaking Chana Dal
</li>
<li class="list-group-item"> ▢½ cup chana dal – 120 grams (husked and split bengal gram)
</li>
<li class="list-group-item"> ▢1 cup water – for soaking </li>
<li class="list-group-item">More Ingredients </li>
<li class="list-group-item"> ▢⅓ to ½ cup chopped onions – 60 grams onions or 1 medium-sized onion </li>
<li class="list-group-item"> ▢1 teaspoon finely chopped ginger or 1 inch ginger – optional
</li>
<li class="list-group-item"> ½ to 1 teaspoons chopped green chilies or 1 to 2 green chillies</li>
<li class="list-group-item"> ▢10 to 12 curry leaves or 1 sprig </li>
<li class="list-group-item"> ▢2 tablespoons chopped coriander leaves </li>
<li class="list-group-item"> ▢½ teaspoon rock salt (edible and food grade) or white salt – add as per taste </li>
<li class="list-group-item"> ▢oil for deep frying, as required </li>
<li class="list-group-item"> </li>
<li class="list-group-item"> </li>
</ul>
RECIPE:
<p> <hr>
Soaking Chana Dal
Rinse chana dal for a couple of times in water.
Soak the lentils in 1 cup water for 2 hours.
Drain the soaked lentils very well. There should be no water in the soaked dal. <hr>
Making Dal Vada Mixture
Then add the soaked lentils in a mixer-grinder or blender.
Without adding any water, grind to a coarse mixture. Some whole chana dal should be there in the mixture. I have not added any water, while grinding.
If you add water, then it becomes difficult to shape them. If you are not able to grind at all, then add 1 to 2 tablespoons water. <hr>
Now take the coarsely ground chana dal in a bowl.
Add chopped onions, green chilies, curry leaves and chopped coriander leaves. You can also add chopped ginger.
Season with salt. Mix very well. Check the taste and add more salt if needed. <hr>
Now make small or medium sized balls from the mixture.
Flatten them and place them on a plate or tray.
You can use a banana leaf or plastic sheet or a ziplock bag to place the shaped vada. <hr>
Frying Parippu Vada
Heat oil for deep frying in a kadai or pan on medium heat.
Check the oil temperature by dropping a small portion of the batter in the oil. If it comes up steadily & quickly, the oil is hot enough for frying.
Now carefully slid the prepared dal vada in the hot oil. <hr>
Fry them for a couple of minutes and then turn over with a slotted spoon and fry the other side. Lower the flame while frying if the oil becomes too hot.
Fry till they become golden and crisp. When the onions on the crust of the vada, look golden, this means the dal vada is done.
Place them on kitchen paper towels to get rid of extra oil.
Fry the remaining dal vada this way in batches.
Serve the dal vada hot with coconut chutney or tomato ketchup. <hr>
<hr>
</p>
</p>
</div>
</div>
<div class="card" style="width: 18rem;">
<img src="./images /karnataka images/allugeda.jpg" class="card-img-top" alt="..." width="280rem" >
<div class="card-body">
<h2 class="card-title"> Red Coconut Chutney
</h2>
<p class="card-text"> INGREDIENTS
<ul class="list-group">
<li class="list-group-item"> ▢½ cup coconut – fresh, grated and tightly-packed
</li>
<li class="list-group-item"> ▢1 tablespoon pearl onions – chopped or 1 tablespoon chopped shallots or onions
</li>
<li class="list-group-item"> ▢2 to 3 dry red chilies – halved or broken or chopped, deseeded </li>
<li class="list-group-item"> ▢1 inch ginger </li>
<li class="list-group-item"> ▢¼ cup + 1 tablespoon water – for grinding or blending </li>
<li class="list-group-item"> ▢salt as required
</li>
<li class="list-group-item">▢1 tablespoon pearl onions – chopped or 1 tablespoon shallots or onions
</li>
<li class="list-group-item">▢1 tablespoon coconut oil – edible </li>
<li class="list-group-item"> ▢½ teaspoon mustard seeds </li>
<li class="list-group-item"> ▢1 tablespoon coconut oil – edible </li>
</ul>
RECIPE:
<p> <hr>
Making Red Coconut Chutney
Take the tightly packed grated coconut, chopped shallots or pearl onions, dried red chilies and ginger in a chutney grinder or small blender.
Add salt as required and water.
Grind or blend to a fine consistency. <hr>
Note that, if you want to tone down the raw taste of red chilies, then just roast them lightly in a pan.
You can also sauté them in a bit of coconut oil. Apart from ginger, you can also add 1 to 2 cloves of peeled garlic.
Transfer the ground red coconut chutney in a small steel bowl or pan and set aside. <hr>
Making Tempering
Heat coconut oil in a small pan.
Add mustard seeds and allow them to crackle on low heat. <hr>
Then add the urad dal.
Fry the urad dal on low heat stirring often, till they are a maroonish golden.
Add the curry leaves and chopped shallots or pearl onions.
On a low heat, sauté stirring often till the shallots are light golden. <hr>
Next add the tempering mixture along with its oil to the red coconut chutney kept in the bowl.
Stir and mix well to combine.
Serve the Kerala style Red Coconut Chutney with idli, dosa, medu vada or uttapam.
<hr>
</p>
</p>
</div>
</div>
<div class="card" style="width: 18rem;">
<img src="./images /karnataka images/allugeda.jpg" class="card-img-top" alt="..." width="280rem" >
<div class="card-body">
<h2 class="card-title"> Uzhunnu Vada (Medu Vada)
</h2>
<p class="card-text"> INGREDIENTS
<ul class="list-group">
<li class="list-group-item">
1 Cup urad dal (husked and split or whole black gram) – 200 grams
</li>
<li class="list-group-item"> ▢2.5 to 3 cups water – for soaking </li>
<li class="list-group-item"> ▢3 to 4 tablespoons water – for grinding or blending lentils </li>
<li class="list-group-item"> ▢½ teaspoon cumin seeds</li>
<li class="list-group-item"> ▢½ teaspoon black peppercorns whole or crushed </li>
<li class="list-group-item"> ▢1 tablespoon chopped curry leaves or 7 to 8 curry leaves </li>
<li class="list-group-item"> ▢⅓ cup finely chopped onions – optional</li>
<li class="list-group-item"> ▢1 teaspoon chopped green chilies or 1 to 2 green chilies </li>
<li class="list-group-item"> ▢1 teaspoon finely chopped ginger </li>
<li class="list-group-item"> 1 pinch asafoetida (hing) – optional </li>
<li class="list-group-item"> ▢¼ cup chopped coconut pieces – optional </li>
<li class="list-group-item"> ▢½ teaspoon salt or as required </li>
<li class="list-group-item">▢oil for deep frying, as required </li>
</ul>
RECIPE:
<p> <hr>
Making Vada Batter
Rinse urad dal a couple of times in fresh water. Then soak the lentils for 4 hours or overnight.
Grind or blend the soaked lentils to a smooth batter with water.
If the batter becomes watery, then the instant relief would be to add some semolina or urad dal flour or rice flour to it.
Add all the spices, herbs and salt. Mix <hr>
Take a bowl of water. Apply some water from the bowl on both your palms. Take some batter in your right hand from the bowl. Give it a round shape by moving it around.
With your thumb make a hole in the center. You can also use banana leaves or zip lock bags to give the medu vada its doughnut shape.
Frying Medu Vada
In a kadai (wok) or pan heat oil for deep frying. Keep the heat to medium. <hr>
Once the oil becomes hot, slid the vada gently and carefully into the hot oil.
Shape the batter this way and gently slid them in the oil. Don’t overcrowd the kadai or pan with the vada.
Once the vada is slightly golden then gently turn over with a slotted spoon and continue to <hr>
Fry them till crisp and golden. The oil should be not very hot, but medium hot. You want the vadas to be cooked from inside. Very hot oil will quickly brown the vadas from outside but they will remain uncooked from inside. Less hot oil will make the medu vada to absorb too much oil. Even if the batter is thin then also the medu vadas will absorb too much oil.
Fry all the medu vada this way till they become evenly browned and crisp.
Drain them on kitchen tissue to remove excess <hr>
Serve the medhu vadai, hot or warm with sambar and coconut chutney. It can also be served with other dips like mint chutney, coriander chutney, tomato sauce or onion chutney, tomato chutney etc.
One of the best combination is sambar vada where these medu vadai are dunked in piping hot sambar and served with a side of coconut chutney. This vada sambar meal is finished with steaming hot filter coffee.
<hr>
</p>
</p>
</div>
</div>
<div class="card" style="width: 18rem;">
<img src="./images /karnataka images/allugeda.jpg" class="card-img-top" alt="..." width="280rem" >
<div class="card-body">
<h2 class="card-title"> Appam
</h2>
<p class="card-text"> INGREDIENTS
<ul class="list-group">
<li class="list-group-item"> ▢1.5 cups regular rice or parboiled or half-half of both types
</li>
<li class="list-group-item"> ▢2 cups water – for soaking
</li>
<li class="list-group-item"> ▢2 cups water – for soaking </li>
<li class="list-group-item"> ▢½ cup grated fresh coconut </li>
<li class="list-group-item"> ▢¾ cup water or as needed for blending or grinding batter </li>
<li class="list-group-item"> ▢½ teaspoon instant yeast or ¾ teaspoon dry active yeast
</li>
<li class="list-group-item"> ▢½ teaspoon salt or add as required</li>
<li class="list-group-item"> ▢2 tablespoons sugar or add as required </li>
<li class="list-group-item"> </li>
<li class="list-group-item"> </li>
<li class="list-group-item"> </li>
<li class="list-group-item"> </li>
<li class="list-group-item"> </li>
</ul>
RECIPE:
<p> <hr>
Rinse rice in water for a couple of times.
Soak rice in water for 4 to 5 hours.
Drain all the water and then add the soaked rice to mixer-grinder or blender jar. Also add the grated coconut, cooked rice or poha (aval or flattened rice), salt and sugar.
You could opt to soak the aval or poha with the rice or separately for 30 minutes or add them to the blender after rinsing with
Add water and grind all the ingredients to a smooth flowing batter <hr>
Transfer the batter in a medium to large bowl.
With Instant Yeast: Sprinkle the Instant yeast (or rapid rising yeast) all over the batter. Mix thoroughly and evenly. Cover the bowl and set aside to ferment for 1 to 2 hours until the batter doubles in volume and has plenty of air-pockets. <hr>
With Dry Active Yeast: Take about 1 to 2 tablespoons of lukewarm water in a bowl. Then add the dry active yeast and stir to mix well. Add this yeast solution to the batter and mix thoroughly. Cover and keep aside for fermenting overnight or for 8 to 12 hours or more depending on the temperature conditions. The batter will rise and increase in volume the next day. <hr>
<hr>
</p>
</p>
</div>
</div>
<div class="card" style="width: 18rem;">
<img src="./images /karnataka images/allugeda.jpg" class="card-img-top" alt="..." width="280rem" >
<div class="card-body">
<h2 class="card-title"> Kerala Style Sambar
</h2>
<p class="card-text"> INGREDIENTS
<ul class="list-group">
<li class="list-group-item"> ▢1 cup Pigeon peas lentils (toor dal)
</li>
<li class="list-group-item"> ▢4 cups water
</li>
<li class="list-group-item"> ▢1 teaspoon turmeric powder </li>
<li class="list-group-item"> ▢2 teaspoons salt (or to taste) </li>
<li class="list-group-item"> ▢4 cup mixed vegetables (I used a mix of carrots, potatoes, brinjal, and yellow pumpkin, cut into ½-inch cubes. And drumsticks cut into 2-inch pieces.) </li>
<li class="list-group-item"> ▢1 cup chopped tomatoes
</li>
<li class="list-group-item"> ▢3 tablespoons tamarind pulp</li>
<li class="list-group-item"> ▢3 tablespoons coconut oil </li>
<li class="list-group-item"> ▢2 teaspoons split & skinned black lentils (white urad dal) </li>
<li class="list-group-item"> ▢2 tablespoons whole coriander seeds (dhaniya)</li>
<li class="list-group-item"> ▢½ teaspoon asafetida (hing) (skip for gluten-free) </li>
<li class="list-group-item"> ▢½ cup grated fresh coconut </li>
<li class="list-group-item"> ▢2 tablespoons coconut oil</li>
<li class="list-group-item"> ▢3-4 whole dry red chilies </li>
<li class="list-group-item"> ▢12-15 curry leaves </li>
</ul>
RECIPE:
<p> <hr>
Instructions
Cook The Lentils
Rinse the lentils well with water 2-3 times until the water runs clear.
Add the lentils to a 6-quart instant pot along with 4 cups of water, salt, and turmeric powder, and stir gently.
Close the lid of the instant pot and set the valve to the sealing position.
Press PRESSURE COOK and set the timer to 10 minutes at high pressure. <hr>
Once the timer goes off, let the pressure release naturally for 10 minutes.
Release the remaining pressure manually and open the lid.
Mash the lentils with the back of a ladle. <hr>
Note – To cook the lentils in a traditional pressure cooker, pressure cook (in a 3.5-4 liters cooker) for 1 whistle on high heat. Then reduce the heat to low and cook for 10 minutes.
Make The Sambar Masala Paste
Once the masala is cooled, add it to a blender along with ½ cup water and blend to make a smooth paste.
Make The Sambar
Add the masala paste to the cooked dal in the instant pot and mix well. <hr>
Add the vegetables and tomatoes to the pot and close the lid again.
Press PRESSURE COOK and set the timer to 3 minutes.
Once the timer goes off, let the pressure release naturally for 10 minutes.
Release the remaining pressure manually and open the lid. <hr>
Stir in the tamarind pulp.
Add more water if the sambar is thick for your liking.
Check for salt and tamarind pulp and add more if required.
<hr>
Temper The Sambar
Heat coconut oil in a pan over medium-high heat.
Once the oil is hot, add mustard seeds, dry red chilies, and curry leaves and fry for 4-5 seconds.
Pour the tempering over the sambhar and mix well
Serve hot with rice.
<hr>
</p>
</p>
</div>
</div>
<div class="card" style="width: 18rem;">
<img src="./images /karnataka images/allugeda.jpg" class="card-img-top" alt="..." width="280rem" >
<div class="card-body">
<h2 class="card-title"> Kerala Style Fish Molee
</h2>
<p class="card-text"> INGREDIENTS
<ul class="list-group">
<li class="list-group-item"> ▢1 pound fish slices (500 g, I used seer fish steaks but you can use any fish. )
</li>
<li class="list-group-item">▢½ teaspoon turmeric powder
</li>
<li class="list-group-item"> ▢2 teaspoons freshly squeezed lime juice </li>
<li class="list-group-item"> ▢½ teaspoon black pepper powder </li>
<li class="list-group-item"> ▢1 teaspoon salt </li>
<li class="list-group-item"> ▢2 whole green cardamoms (hari elaichi)
</li>
<li class="list-group-item">▢1 inch piece of cinnamon stick (dalchini) </li>
<li class="list-group-item"> ▢1 teaspoon black mustard seeds </li>
<li class="list-group-item"> ▢3-4 green chilies (slit into halves) </li>
<li class="list-group-item"> ▢2 teaspoons finely chopped ginger</li>
<li class="list-group-item"> ▢1 teaspoon chopped garlic </li>
<li class="list-group-item"> ▢½ teaspoon turmeric powder </li>
<li class="list-group-item"> ▢½ teaspoon black pepper powder </li>
<li class="list-group-item"> ▢200 milliliters thin coconut milk </li>
<li class="list-group-item"> ▢300 milliliters thick coconut milk</li>
<li class="list-group-item">▢½ teaspoon Kerala garam masala (or normal garam masala) </li>
<li class="list-group-item"> ▢1 tablespoon tamarind paste </li>
</ul>
RECIPE:
<p> <hr>
Marinate The Fish
Rinse fish steaks well with water and drain well.
Mix together turmeric powder, lime juice, black pepper powder, and salt on a large plate.
Add the fish to the plate and coat well with the spices. Keep aside to marinate for 30 minutes.
Fry The Fish <hr>
Heat coconut oil in a large pan over medium-high heat.
Once the oil is hot, arrange the fish in a single layer and fry for 3-4 minutes on each side until lightly browned.
Transfer the fried fish to a plate and keep it aside. <hr>
Make The Curry
To the remaining oil in the pan, add cloves, green cardamoms, cinnamon, mustard seeds, curry leaves, and green chilies, and fry for 3-4 seconds.
Add onions, ginger, and garlic and fry till onions turn pinkish.
Add coriander powder, turmeric powder, salt, and black pepper powder, and cook for 8-10 seconds.
Reduce the heat to low. <hr>
Now add thin coconut milk and tomato and cook for 20-30 seconds.
Add 1 cup of water and mix well. Add the fish pieces back to the pan and shake the pan to coat them with the curry.
Cover the pan and cook the curry for 10 minutes, shaking the pan a few times in between. <hr>
Finally, add thick coconut milk, tamarind paste, and garam masala and mix well. Cook on low heat until the curry comes to a gentle simmer.
Do not overcook otherwise the curry may split.
Check for salt and add more if needed.
Serve hot with steamed rice.
<hr>
</p>
</p>
</div>
</div>
<div class="card" style="width: 18rem;">
<img src="./images /karnataka images/allugeda.jpg" class="card-img-top" alt="..." width="280rem" >
<div class="card-body">
<h2 class="card-title"> Kerela Style Egg Curry (Matta Curry)
</h2>
<p class="card-text"> INGREDIENTS
<ul class="list-group">
<li class="list-group-item">
5 Tablespoons coconut oil </li>
<li class="list-group-item"> ▢½ teaspoon mustard seeds
</li>
<li class="list-group-item"> ▢½ teaspoon fennel seeds </li>
<li class="list-group-item"> ▢2 cups thinly sliced onions</li>
<li class="list-group-item"> ▢1 teaspoon salt (divided, or to taste) </li>
<li class="list-group-item"> ▢1 cup finely chopped tomatoes
</li>
<li class="list-group-item"> ▢1 teaspoon finely chopped ginger</li>
<li class="list-group-item"> ▢2 teaspoons finely chopped garlic </li>
<li class="list-group-item"> ▢20-25 whole curry Leaves </li>
<li class="list-group-item"> ▢2 teaspoons coriander powder </li>
<li class="list-group-item"> ▢½ teaspoon turmeric powder </li>
<li class="list-group-item"> ▢3 teaspoons Kashmiri red chili powder </li>
<li class="list-group-item"> ▢½ teaspoon black pepper powder </li>
<li class="list-group-item">▢½ teaspoon garam masala powder </li>
<li class="list-group-item"> ▢6 hard boiled eggs</li>
<li class="list-group-item"> ▢2 tablespoons chopped cilantro (fresh coriander leaves) </li>
</ul>
RECIPE:
<p> <hr>
Kerala Style Egg Curry Without Coconut
Heat oil in a pan over medium-high heat.
Once the oil is hot, add mustard seeds, and fennel seeds and let them crackle for 3-4 seconds. <hr>
Add onions and ½ teaspoon salt to the pan and cook until the onions turn slightly brown in color (4-5 minutes), stirring frequently.
Add tomatoes, ginger, garlic, and curry leaves, and cook for 3-4 minutes until the tomatoes are mushy. Stir frequently. <hr>
Now add coriander powder, turmeric powder, chilli powder, pepper powder, and garam masala powder, and cook for 20-30 seconds, stirring continuously.
Add a cup of water and the remaining ½ teaspoon salt and mix well.
Reduce the heat to medium-low. <hr>
Cover the pan with a lid and cook for 3-4 minutes.
Add hard-boiled eggs to the pan and coat them well with the masala and cook for 3-4 minutes.
If the curry is thick for your liking, then add some more water and bring it to a boil.
Check for salt and add more if needed. <hr>
Garnish with cilantro and serve hot.
Kerala Egg Curry With Coconut Milk
To make Kerala-style egg curry with coconut milk, all you have to do is to replace water with thin coconut milk. Keep the remaining recipe the same. Once the curry is ready, then add ½ cup of thick coconut milk and heat it through. Serve hot. <hr>
<hr>
</p>
</p>
</div>
</div>
<div class="card" style="width: 18rem;">
<img src="./images /karnataka images/allugeda.jpg" class="card-img-top" alt="..." width="280rem" >
<div class="card-body">
<h2 class="card-title"> Kerala Rasam
</h2>
<p class="card-text"> INGREDIENTS
<ul class="list-group">
<li class="list-group-item"> ▢1 Lemon Sized Tamarind
</li>
<li class="list-group-item"> ▢1 teaspoon Black peppercorns
</li>
<li class="list-group-item">▢1 Green Chilli (Chopped) </li>
<li class="list-group-item"> ▢½ inch Ginger (Chopped) </li>
<li class="list-group-item"> ▢1 tablespoon Coconut Oil </li>
<li class="list-group-item"> ▢½ teaspoon Hing
</li>
<li class="list-group-item">▢3-4 Dry Red Chillies </li>
<li class="list-group-item"> 10-12 Curry Leaves </li>
<li class="list-group-item"> ▢1 cup Tomato (Chopped) </li>
<li class="list-group-item"> ▢½ teaspoon Turmeric Powder </li>
<li class="list-group-item"> ▢Salt to taste </li>
</ul>
RECIPE:
<p> <hr>
Soak Tamarind in ½ cup water and keep aside.
Dry roast whole coriander, black peppercorns and cumin seeds till slightly fragrant.
Grind along with green chilli, ginger and garlic to make a coarse powder.
Heat coconut oil in a pan. <hr>
When the oil is hot, add hing, dry red chilies, curry leaves, mustard seeds and fenugreek seeds and fry for a few seconds.
Add tomato and fry for 2-3 minutes, until tomatoes are mushy.
Add the ground masala and 3 cups of water and cook for a minute. <hr>
Squeeze and strain the tamarind and add the water in the pan along with jaggery, salt and turmeric powder.
Cook until the rasam just comes to a boil.
Switch off the heat. <hr>
Add chopped coriander.
Serve the rasam hot.
<hr>
</p>
</p>
</div>
</div>