Mahadeva's Bhaga Sasthra
172. KOTTU RASAM
| Pure Water | - 1½ padi | |
|---|---|---|
| Tamarind | - 2 | palam |
| Roasted Red Chilli Powder | - ¼ | palam |
| Roasted Pepper Powder | - ⅛ | palam |
| Coriander Leaves | - ⅛ | palam |
| Ghee | - ½ | palam |
| Red Chilli | - ⅛ | palam |
| Mustard Seed | - ⅛ | palam |
| Turmeric Powder | - veesam 1/16 palam | |
| Asafoetida | - 2 ku.a |
- 1. Dissolve tamarind in water and remove the seeds from it. Add fried red chilli powder, roasted pepper powder and salt.
- 2. Add one bunch of curry leaves after frying it in slow fire. Clean coriander leaves, remove the stem and add it into the rasam.
- 3. Refer to the 22nd seasoning recipe method and use ghee, red chillies and mustard seeds. Dissolve asafoetida in water and add it to the rasam.