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Wednesday, September 7, 2011

Rasam

Rasam

Ingredients:

Paruppu(Thuvar Dhal)    : 1 Tblsp Boiled
Pepper (Milagu)             : 1 Tsp(10 -12 Nos.,)
Coriander Seeds             : 1 Tsp
        (Dhaniya)
Cumin seeds(Jeera)         : 1/2 Tsp
Red Chillies(Sigappu        : 2 No.
                Milagai)
Garlic                               : 4-5 Pods(Pal)
Tomato                           : 1 Medium Size
Tamarind(Puli)                   :  Amla size
Turmeric Powder              : A Pinch
Mustard Seeds                  :1/2 Tsp
Curry Leaves                     : 7 -8 leaves
Coriander                           : a Small quantity
Salt                                   : Approx., 1 Tsp heaped
Oil                                    : 1 Tsp

Method :
Soak tamarind in hot water.
Put the Boiled Paruppu in a vessel. Mash it with a laddle adding half cup of water.
Cut Tomato into 4 or 8 pieces & add it into the vessel containing Paruppu water.
Now coarsely grind Pepper, Dhaniya, Cumin, Red chillies, Garlic using a Mixie & add into the cooking vessel.
Keep it on a stove over medium flame.
Take pulp out of soaked tamarind by squeezing it with 1 cup of water. Add this into the cooking vessel.
Add turmeric powder & salt to taste.
Bring it to boil.
Just when it starts foaming at the top turn off the stove.


#Rasam

Add some fresh Curry leaves & coriander leaves.
Now keep a kadai on burner with 1/2 tsp of oil.
Temper mustard seed, Asafoetida & Curry leave & pour it over Rasam.

You get approx. 2 cups of Rasam - enough for 2 to 3 persons.

If you would like to make it hot & spicy add 1/4 tsp of red chilly powder & a split green chilly while boiling.

If you do not have curry leaves, add curry leaf powder.

Take hot white rice and pour 2 ladle full of rasam. Mix well with hand & enjoy with any thuvatal or dry curry of your choice.





Other rasam recipes you might like to try

madras rasam powder
Madras rasam powder
rasam
Rasam
kokum rasam
Kokum Rasam
kollu rasam
Kollu Rasam - Horsegram rasam
Variety of dishes for Lunch

Recipe Index




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