Hibiscus Rasam / Sembaruthi Rasam / Rasam
Ingredients
- Dried mexican hibiscus – 1/four cup
- ( you could make with sparkling purple hibiscus too)
- Water – four cups
- Pepper powder – 1 & half tsp
- Jeera powder – 1 & half tsp
- Turmeric powder – 1/four tsp
- Curry leaves few
- Hing – 1/four tsp
- Salt to taste
- Jaggery – 1/four tsp
- Chopped tomato – 1 small
- Slit inexperienced chillies – 2
Tempering
- Ghee – 1 tsp
- Mustard – half tsp
- Methi seeds – 1/eight tsp
Method
- Pour water in a pan upload turmeric powder,salt and the hibiscus flora convey it to a boil,transfer off the range and clear out out it,maintain it aside.
- Heat ghee in a pan mood with mustard,methi seeds and hing,subsequent upload the slit inexperienced chillies and tomato.Saute until tomatoes are tender now pour the filtered hibiscus liquid and produce it to a boil and transfer off.
- Lastly upload the jaggery few curry leaves and revel in as a soup or blend with rice.
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