This Rasam is a spicy , flavourful, aromatic , tangy and fragrant rasam which will tastes great with hot rice and Potato curry. A very different must try recipe ,
Ingredients
Ingredients
- Tuvar dal 40 gms
- Chana dal 10 grams
- Horse gram 10 grams
- Cow peas 10 grams
- Broken beans 10 grams
- Cashewnuts 10 grams
- Groundnuts 10 grams
- Tamarind as big as lemon
- Tomato 1 chopped fine
- Turmeric Powder
- Grated coconut 1/4 cup ( optional)
- Salt 2 teaspoons
- Asafoetida 1/2 teaspoon
- For Seasoning
- Ghee 1 tablespoon
- Mustard 1 teaspoon
- Dried red chilies 4 (broken into two)
- For Garnish
- Curry leaves few
- Coriander leaves 1/ 2 cup chopped
To Powder
- Oil 4 teaspoon
- Coriander seeds 2 tablespoon
- Dried Red chilies 10
- Chana dal 2 tablespoons
- Black Pepper corns 1/4 tea
Method
Method
- Soak all the dals for 15 minutes and pressure cook till soft , adding turmeric powder.
- Soak the tamarind in 3 cups of water for 10 to 15 minutes and extract juice by squeezing them with your hands.
- In a shallow frying pan ,heat oil and shallow fry all ingredients to be powdered.
- Powder them to a smooth texture .
- Boil the tamarind water , adding salt , asafoetida and curry leaves .
- Add tomatoes. cook in low heat.
- After five minutes , add the powdered ingredients and mix well. Cook in low heat for 6 to 8 minutes.
- Mash the cooked dals and and add to the boiling rasam .
- Cook again in low heat for 2 to 3 minutes. Remove from fire.
- Garnish with Coriander leaves.
- Heat ghee in a shallow pan, add mustard and red chilies and when mustard crackles , add grated coconut and stir, till light brown .
- Add this , to the rasam.
- Shallow fry cashewnuts and groundnuts too and add to the rasam.
- Flavorful rasam is ready.
- Garnish with Coriander leaves.
Note
Note
- Other vegetables like tender brinjals / eggplant drumstick etc can be shallow fried and added to the boiling rasam.
