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PLAIN RASAM
INGREDIENTS
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Arhar (toor) Dal |
1 tbsp |
Mustard Seeds (dry) |
tsp |
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Imli (Tamarind) paste |
To taste |
Green Chillies |
2 |
|
1 tsp |
Coriander and kari patta |
A few |
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Ghee |
tsp |
Tomatoes (optional) |
2 |
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Heeng |
A pinch |
Salt |
To taste |
METHOD
Cook the Dal in water in a pressure cooker and mash it well. Take 1 cup of water in a pateela. Add salt and rasam powder to it. If tomatoes are being used, cut them into small pieces and cook for a few minutes in this water. When it starts boiling, add tamarind paste and boil for 5 more minutes. Add the cooked toor daal. Boil further for 5 minutes. When the rasam starts emitting a very good aroma, switch off the gas. Garnish with kari patta and coriander leaves. Sprinkle heeng powder. Saute mustard seeds in ghee and add to this.
This can be made in large quantity and stocked, as this is the key ingredient for most rasams. For one course of rasam, 1 tsp of the following should do:
INGREDIENTS
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Dry red pepper |
1 measure |
Cumin Seeds |
2 tsp |
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Coriander seeds |
1 measure |
Arhar (Toor) Dal |
4 tsp |
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Whole Pepper |
4 tsp |
Channa Dal |
2 tsp |
Make sure these are dry. Grind into a smooth powder.
Add 4 tsp turmeric powder and mix well.
Avoid moisture content keep it for months.
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