CORIANDER RASAM Ingredients 2 tbsps finely chopped fresh coriander stems 2½ cups dal water (2 tbsps split pigeon peas cooked with 3 cups water ¼ tsp turmeric powder and ¼ tsp asafeotida) 1 tbsp tamarind pulp ½ tsp asafoetida (hing) 1 tbsp rasam powder ½ tsp turmeric powder 1 tsp crushed black peppercorns Salt to taste 2 tbsps chopped fresh coriander leaves Tempering 2 tbsps ghee 1 tsp mustard seeds ¼ tsp asafoetida (hing) 10-15 curry leaves To serve Steamed rice Method 1. Heat water in a deep pan. Add coriander stems tamarind pulp asafoetida rasam powder and turmeric powder and mix well. Bring the mixture to a boil and cook for 4-5 minutes or till the mixture has reduced to half of its volume. 2. Add dal water crushed black peppercorns and salt and mix well. Cook for 3-4 minutes. 3. To make the tempering heat ghee in a small pan. Add mustard seeds and let them splutter. Add asafoetida and curry leaves and mix well. Cook for 30 seconds. 4. Transfer the tempering into the rasam and mix well. Cook till it comes to a boil. 5. Add coriander leaves and mix well. 6. Transfer into a serving bowl and serve hot with steamed rice. Click to Subscribe: http://bit.ly/1h0pGXf For more recipes : http://www.sanjeevkapoor.com To get recipes on your Google or Alexa devices click here : https://www.klovechef.ai/signup Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor #SanjeevKapoor #corianderrasam #rasam #rasamrecipe #rasamrecipes #howtomakerasam sanjeev kapoorsanjeev kapoor recipesanjeev kapoor recipeskhana khazanachef sanjeev kapoorkhana khazana recipesmasterchef sanjeev kapoorindian recipesrecipes of indiamaster chefhow to cookindian foodrecipesquick recipeseasy recipescoriander rasamcoriander rasam recipehow to make coriander rasamrasamrasam recipehow to make rasamhow to make rasam at homesouth indian recipesouth indian cuisinesouth indian foodधनिया रसमरसम