Rasam

Posted on 8/21/2017

Preparation Time: 10 mins
Cooking Time: 29 mins
Total Time: 39 mins
Makes 4 servings


Ingredients

For The Rasam Powder
1 tsp coriander (dhania) seeds
3 whole dry kashmiri red chillies , broken into pieces
5 to 6 black peppercorns (kalimirch)
1 tsp toovar (arhar) dal
1/2 tsp chana dal (split bengal gram)
a pinch of cumin seeds (jeera)


Other Ingredients

2 tbsp toovar (arhar) dal
1/2 cup finely chopped tomatoes
1/4 cup tamarind (imli) pulp
a pinch of asafoetida (hing)
a pinch of turmeric powder (haldi)
salt to taste
1 tsp oil
1/4 tsp mustard seeds ( rai / sarson)
3 to 4 curry leaves (kadi patta)
2 tbsp chopped coriander (dhania)

Method

For the rasam powder

1. Combine all the ingredients in a broad non-stick pan and sauté on a medium flame for 2 to 3 minutes. Allow to cool completely.
2. Once cooled, blend in a mixer to a smooth powder. Keep aside.

How to proceed

1. Combine the toovar dal with 1 cup of water in a pressure cooker and pressure cook for 3 whistles.
2. With help of a hand blender, blend the dal till smooth, add the prepared rasam powder into it, mix well and keep aside.
3. Combine the tomatoes, tamarind pulp, turmeric powder, asafoetida, salt and 3 cups of water, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
4. Add the prepared dal-rasam powder mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside.
5. For the tempering, heat the oil in a small pan and add the mustard seeds and curry leaves.
6. When the seeds crackle, add the tempering to the prepared rasam and simmer for 1 minute.
7. Add the coriander and mix well.
8. Serve hot.

Report:
Tarla Dalal



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