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Coleus amboinicus Rasam (karpuravalli)(Ajwain leaves)
Ingredients:
Oil
Mustard seeds
Urad dal
Cumin seeds
Garlic
Red chili
Curry leaves
Coriander leaves
Asafetida powder
Tamarind paste
Boiled tomato - 2
Coleus amboinicus (karpuravalli leaves) - 4
Rasam powder
Salt
Step: 1(Once cold grind it in the mixer)
Boil [tomato (2) + Coleus amboinicus (karpuravalli leaves) ]
//add Tamarind paste (or) tamarind water + Asafetida powder + salt
Seasoning:
Oil + mustard seeds, urad dal, cumin seed (1/2sp) +
Garlic (5) + red chili (1) +curry leaf (4) + pour it on above step: 1
Step: 2
When it boils add Rasam powder (1sp) and coriander leaves
Note: Never let it boil for a long time just wait for bubbles to come then turn it off
//add turmeric powder
//add more pepper - pepper soup
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