| |
Ingredients ( Rasam Mixture | Seasoning | Final touch )
Ingredients for rasam mixture
Tamarind lime size
Water 4 cups
Green chilies -2
Medium size tomato -1
Garlic 3 clove
Onion finely chopped 1 tbsp
Rasam powder 2 tsp
Turmeric powder 1 pinch
Asafetida 1 pinch
Salt to taste
Ingredients for seasoning
Red Chili 1
Mustard seeds 1/4 tsp
Curry leaves – 7 leaves
Asafetida 1 pinch
Ingredients for final touch
Thoor dhal 1/2 cup pressure cooked
Coriander leaves
|
|
Preparation Method
Rasam mixture
Add tamarind and salt in water and make juice, remove the waste of tamarind. Smash tomato in the juice. Split green chilies in 2 and add them along with finely chopped onion, crushed garlic a pinch of asafetida turmeric powder and 2 tsp of rasam powder. Keep aside.
Heat oil in pan, reduce the heat and add split redchilli leave for 5 sec and add mustard seeds allow it to splutter, add curry leaves and asafoetida powder, then add the rasam mixture. Adjust the heat to medium when the rasam starts boiling shutdown the heat. Rasam prepared in this method should not be boiled much. So shut down the heat in 2 min after it starts boiling.
Dry the serving bowl and place corriander leaves in it, pour the hot rasam in the bowl. Mash the pressure cooked dhal along with some water and add it to rasam.
Allow it to rest for 5 min and serve warm.
|
|
