Ganesh Cookbook





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1 gooseberry size Tamarind

1 cup Hot Water

2 tsp Black Pepper crushed

1 ½ inch Ginger crushed

8 Garlic Cloves crushed

8 Shallots crushed

2 Green Chilly crushed

3 tbsp Cooking Oil

½ tsp Mustard Seeds

¼ tsp Fenugreek Seeds

3 Dry Red Chilli broken halves

1 tbsp Coriander Powder

1 tsp Chilli Powder

¼ tsp Turmeric Powder

1 Tomato chopped in cubes

1 stem Curry Leaves

3 cups Water

1 tsp Asafoetida Powder

2 tsp Salt

¼ cup Coriander Leaves chopped


Soak tamarind in hot water for 10 minutes and extract full tamarind juice using a strainer and set aside.

In a heated pot add cooking oil and allow mustard seed and fenugreek seed to splutter.

In low flame add, dry green chilly and after few seconds add garlic, ginger, shallot and green chilly.

Sauté in medium heat until raw smell goes.

Again in low heat, add turmeric powder, chilly powder, coriander powder crushed black powder.

Sauté until raw smell goes.

Then add tomato, curry leaves, tamarind water, asafoetida powder and 3 cups of water, and mix well is high heat.

Add salt and allow to boil well for 5 minutes.

Once boiled, add coriander leaves and mix well.

Rasam is ready to serve.




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