The stems of any of the leaves used in seasoning impart a fragrance which is unmistakable. Be it curry leaves or coriander, when added to a pot of boiling Rasam or Sambhar, add to it’s taste. Here I have used the stems of Coriander leaves to make a delicious Rasam. The other reason is, the price of Coriander leaves has sky rocketed because of the Lock down. Making the best use of whatever available.
Stems of a medium sized bunch of Coriander leaves
1 tsp Tamarind paste
1 tsp pepper powder
10 garlic flakes crushed
1 tsp Jeera/ Cumin seeds
1 tbsp oil
1 dry red chilly
A big pinch of Haldi/ Turmeric powder
1/4 tsp Hing/Asafoetida
2 sprigs curry leaves
2 sprigs of Coriander leaves
Wash the stems well. Drop them into a pan along with a litre of water. Add the tamarind paste, salt, pepper powder and the crushed garlic. Heat oil in a pan. Drop in the Jeera and after it splutters add the Hing, red chilly and the curry leaves. Toss. Drop in the Haldi and immediately pour the seasoning into the boiling Rasam. Boil till it is reduced to three fourth of a litre. Switch off. Garnish with coriander leaves and serve with rice or, as an appetizer.
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