Rassom (India Soup)
- Total time
- 50 min
- servings
- 2 servings
- Dish type
- Starter
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Contains mustardVegetarianPescatarianVeganPork-freeAlcohol-freeGluten-freeLactose-freeKosher : to verifyHalal : to verify
Prep
20 min
Cook
30 min
Total time
50 min
Ingredients
Ingredients
servings
- 2 c. à café 2 teaspoons of cumin powder
- 1 c. à café 1 teaspoons of asafoetida
- 2 c. à café 2 teaspoons of saffron Powder
- 4 gousse 4 cloves of garlic Crushed
- 1 1 cans of tomato concentrate 142ml
- 3 3 red peppers Preferential
- 1 c. à café 1 teaspoon mustard seed
- 5 5 dried Carrupillai curry leaves
- 10 10 sheets of coriander leaves
- 1 c. à café 1 teaspoon pepper
- 1 l 1 l of water
Method
- 1
Heat in oil. Garlic, chilli, mustard seeds and asafoetida.
- 2
Once golden, add the curry leaves.
- 3
Then add water. About 1 litre and tomato concentrate. Stir. Add the other ingredients.
- 4
Let boil for a few minutes. Add salt if necessary and coriander leaves.
- 5
Then add water. About 1 litre and tomato concentrate. Move. Add the other ingredients.
- 6
Wait until the tomato foam disappears with cooking.
- 7
Serve hot with rice. If you like a hot sauce. Add cayenne pepper during boiling.
Source : marmiton
Reviews
Reviews
★★★★★
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