Submitted by: Parvati Patidar


2 tablespoons garlic, crushed
3 1/4 liters water
200 grams dholl
1/2 teaspoon turmeric powder
Salt, by taste
300 grams of taro leaves
2 cloves
2 tablespoons tamarind sauce
2 chopped onions
7 curry leaves
3 dried chillies
1 tablespoon chopped parsley
1 tablespoon chopped coriander leaves
Some chopped thyme
1 tablespoon crushed cumin seeds
1 1/4 teaspoon crushed black pepper
5 tablespoons olive oil


1. Boil the dholl in half a liter of the water with a salt and turmeric powder.
2. Allow to boil until cooked to a fine creamy consistency. Strain and keep liquid in a container.
3. Boil the taro leaves in half liter (500 ml) of water until a puree is obtained. Crush and blend well. keep aside.
4. Heat oil, fry chopped onions for a minute. Add the dholl liquid, the taro leaves mixture and the tamarind sauce. Allow to cook for five minutes. Add half liter of water (500 ml) and all remaining ingredients. Stir well so that all ingredients are well blended
5. Reduce heat and allow simmering. Add remainder of water (1 - 1.5 litres) and allow to simmer again for one hour.
6. Serve hot and enjoy. Sprinkle with chopped coriander leaves.
7. You may also add other ingredients such as prawns, chicken bones, crabs at stage 4 to add more taste to the rasson.


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