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Brands
Moroil
Lesieur
Puget
Olivor
Fontoliva
Amadora
Attianese
Fragata
PEPPADEW®
Soleil
Castellino
Cecil Glazes
Recipes
Starters & Salads
Main courses
Snacks
Sauces/Dips
About
Vision, Mission, Values
Activities
Milestones
Our people
Quality
CSR
Financial
Corporate Governance
Food service
Contact
News
Announcement – Appointment of Managing Director
Moroil News December 2022
COMMUNIQUE
Dividend Announcement
Announcement
Notice Condensed Audited Financial Statements for the Financial Year Ended June 30 2022
Announcement - Appointment of Chairman
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Rasam Recipe
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Rasam Recipe
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Small tamarinds
1 tomato
1 ½ rasam powder
1 ¼ teaspoons of sugar
A pinch of turmeric powder and salt
1 teaspoon of hashed coriander leaves
5 curry leaves
To temper:
1 teaspoon of Rani oil
1 teaspoon of mustard
2 red chillies
1 teaspoon of jeera
1 sprig of curry leaf
Preparation:
Dip the tamarind in hot water for 30 minutes and extract its juice
Cut the tomato and cooked it with 1 teaspoon of Rani oil and a pinch of salt, till soft
Add the tamarind juice and the turmeric powder
Cut the curry leaves and add them to the mix
Add ½ of the coriander leaves
Bring the mix to boil and add the rasam powder, together with the salt and sugar
Mix well and add the rest of the coriander leaves on top
In a different recipient, temper with oil, mustard, red chilli, jeera and the sprig of curry leaf
Add this mix on top of your rasam and treat yourself
Delicious with Rani Oil