How to make Sadya or Kerala’s Flavorful Veggie Palette - Onam Sadya Recipes
 
Prep time
Cook time
Total time
 
Rasam(Spicy, Tangy Curry)
Author:
Serves: 4 People
Ingredients
To Grind
  • Cumin seeds- 1 tsp
  • Whole pepper corns-1 tsp
  • Ginger, chopped- 1 tsp
  • Garlic, chopped- 1 tsp
  • Green Chilies, chopped- 3
  • Small pearl onions, chopped- 6
  • Tomato diced- 1, large
Other ingredients
  • Mustard seeds- 1 tsp
  • Curry leaves- 1 sprig
  • Tamarind juice- 2 inch slice whole tamarind soaked in 4 tbsp water, mash it and strain the juice
  • Water- enough to thin down the mixture.
  • Salt-1½ to 2 tsp
  • Coconut oil- 2 tbsp
Instructions
  1. Soak 3-inch slice or gooseberry sized fresh tamarind in ½ cup water for 5 minutes.
  2. After 5 minutes, squeeze the tamarind in water and extract the juice.
  3. Strain the extract. Keep aside.
  4. Grind the above-mentioned ingredients 'to grind' to a coarse paste.
  5. In a saucepan, add oil, when the oil turns hot, add mustard seeds and let it splutter, add curry leaves and saute for a few seconds.
  6. Add the coarse ground paste to the oil, saute until the raw flavor goes away, 5 minutes.
  7. Add tamarind juice and add 1½ cups water to thin down the curry.
  8. Add 1½ to 2 tsp salt based on your needs.
  9. Let the gravy come to a boil and cook for another 2 to 3 minutes.
  10. Remove the saucepan from the heat and keep covered.
Notes
Please adjust the spice level, salt and tamarind juice according to your needs.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/how-to-make-sadya-or-keralas-flavorful-veggie-palette-onam-sadya-recipes-31-vegetarian-dishes/