Description
Ever Wondered what to do with the residue of Rasam? i always hate to throw the away the pieces of tomato/garlic/red chillies etc that are left at the bottom of the vessel.
Here is a way to make it useful
| Ingredients-1 | |
|---|---|
| Left over residue from rasam |
| Ingredients-2 | |
|---|---|
| 2 tsp | Oil |
| 1 tsp | Mustard |
| 1 tsp | Urad dal |
| 1 tsp | Jeera (cumin) |
| 3 nos | Curry leaves |
Instructions
Remove excess water from the left over rasam. Grind the remains of Rasam into a paste/Cutney in a mixture with little water or no water.
Heat oil and add mustard , urad dal and jeera and let it splutter. Add curry leaves.
add this to the ground chutney.
Voila|||| Spicy Chutney is ready. Serve it with dosa, idli , uthappam ..
Source
Mother-in-Law
2 Comments
not exactly like rasam. it gives u a spicy taste of garlic and tomato and Asafoetida
nobody will able make out how u made this chutney.
i was stumped when i was told that this was made from rasam.
how does it taste. Don’t you get the taste of rasam while having it with idly or dosai???