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Wednesday, January 28, 2009

Cheez Amti (Tamarind Rasam)

Everyone loves to have rasam after a heavy meal, a long journey or when you fall sick. Here is the recipe for one such delicacy. We call it cheez amti (pronounce it as cheese), cheez meaning puli/tamarind in sourashtra. It is also called as Pilchar. This slang is used by Madurai Sourashtrians as far as I know.
Ingredients
  • Tamarind - half a size of lemon
  • Tomato - 1/2
  • Garlic - 1 pod peeled
  • Cumin Powder - 1 tsp
  • Pepper Powder - 1 1/2 tsp
  • Chili Powder - 1 1/2 tsp
  • Asafoetida - sprinkle
  • Turmeric Powder - pinch
  • Cilantro leaves - few sprigs
  • Curry leaves - 4 0r 5
  • Red chili - 1
  • Oil - 1 1/4 tbsp
  • Salt to taste
Method
  • Soak tamarind for 20 minutes in 1/2 cup of luke warm water. Extract the tamarind juice after filtering the residues into a bowl.
  • In the same bowl crush tomato so that its juice mixes with the tamarind extract. Here I use stem tomatoes which is similar to our nattu thakkali (country tomatoes, excuse if the translation is wrong) in India.
  • Add crushed garlic.
  • Add cumin powder, pepper powder, chili powder, asafoetida and salt.
  • In a Skillet, heat oil.
  • Add mustard seeds, when it splutters add cumin seeds, curry leaves and red chili.
  • Pour the tamarind extract.
  • Add coriander leaves.
  • Remove from flame when the rasam starts boiling.
Serving Suggestion
Serve rasam with hot rice and potato fry, the best combination. You can serve rasam separately as soup.

2 comments:

Ashok Kumar said...

cheez amti may also be called a pe-chaar.. just a info

Anonymous said...

Hi
nice blog...thanks for creating this..
only for info..
pe-chaar is another name for cheez amti(v use this name in chennai).

--ashok

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