CHETTINAD RASAM SPICE MIX
Net Wt. 110 Gms.
Coriander Seeds, Cumin Seeds, Red Chilly, Fenugreek Seeds, Black Pepper, Clove, Cinnamon.
DIRECTIONS TO USE
Cook 38 Gms. (2 & 1/2 tbsp.) of toor dal in 500 ml of water with 1 tbsp. of cooking oil & a pinch of turmeric powder. Churn the cooked dal & keep aside.
Boil tamarind extract with jaggery.
Add AMIMA’S KITCHEN RASAM SPICE MIX (10 Gms.) & salt to taste.
Add 38 Gms. of chopped tomatoes for better ﬂavour. Add the churned / cooked dal & water to the desired consistency.
Cook for about 10 minutes. prepare the seasoning of half tbsp. of mustard & asafetida in ghee.
Add to Rasam.