Try this Spicy Rasam From Leftover Tomato Soup recipe, or contribute your own.
Suggest a better descriptionRoast the pepper and cumin seeds together. Grind under stone or in grinder. Add to soup. Add the curry, mint, coriander leaves, bayleaf, chilli, salt, tamarind, jaggery and rub to crush the ingredients. Or run a hand mixie for a few seconds. Add water, bring to boil. In a small crucible heat ghee, asafoetida and cinnamon powder. Add a few cumin seeds. When they splutter add to rasam. Boil for 2 minutes. Serve hot with rice and papad.
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Serving Size: 1 Serving (13g) | ||
Recipe Makes: 1 servings | ||
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Calories: 78 | ||
Calories from Fat: 74 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.2g | 11 % | |
Saturated Fat 4.9g | 25 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 20.4mg | 6 % | |
Sodium 159.7mg | 6 % | |
Potassium 43mg | 1 % | |
Total Carbohydrate 1.4g | 0 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 1g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 78
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