Curry Leaves Rasam Recipe

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Grind to a fine paste:
Curry Leaves – 4 sprigs
Coconut Gratings – 4 tblsp
Green Chillies – 2
Tamarind – a small piece
Salt to taste

For Seasoning:
Ghee – 2 tsp
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/4 tsp
Red Chilli – 1, broken
Curry Leaf – 1 sprig
Coriander Leaves – 1 tblsp, chopped

1. To ground paste, add 2 cups of water, a pinch of sugar (if needed) and boil for 3 to 5 minutes till it is slightly reduced in quantity.
2. Remove from fire.
3. Season ingredients and pour into rasam.
4. Serve very hot.

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