Really good Rasam stock from vegetables
1:Poor; 2:Fair; 3:Average; 4:Good; 5:Excellent

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Posted by Nick shrimpton on October 18, 1999 at 18:03:26

7 Cups water
2 onions,
2 carrots or radishes
2 celerey sticks,
handful coriander leaves
1/2 cup Tuvaru Parripu washed,
handful dried
mushrooms (oriental type)
handful Dried seaweed
like Japanese Hijiki,
Wakame, Arame etc,
1 tsp crshed Peppercorns,
1" sliced ginger.

Directions; Boil water, add chopped vegetable
and all the other ingrediants. Skim then cook
covered for 1 hour. Strain well and use as
flavoury base for Rasams instead of plain dal water. Print this recipe       Email this recipe

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