Follow thru email

Wednesday, August 27, 2014

Rasam

Parupu Thakkali Rasam



Rasam, the South Indian specialty item is part of lunch menu. It is light and the lemon or tamarind used in it helps in digestion. It has got several variations. Everything is unique and tasty.

Ingredients: Quantity
Toor Dal 1/2 Cup
Tomatoes 2 big nos
Garlic Pods 6-7 nos
Cumin Powder 1/2 tsp
Rasam Powder 1-1 1/2 tbsp
Turmeric Powder 1 tsp
Ginger Powder (or Ginger grated) (optional) 1 tsp
Lemon Juice* 2-3 tbsp
Salt To taste
Tempering:
Mustard Seeds 1 tsp
Cumin Seeds 1 tsp
Curry Leaves 1-2 Strands
Dry Red Chilies halved 1-2 nos
Garlic Pods Crushed 2-3 nos
Asafoetida A pinch
Oil 1-2 tsp
Coriander Leaves To Garnish


Preparation:
1) Add the Dal, 3 cups water and then add half the turmeric powder, salt, cumin powder and Asafoetida to it in a pressure cooker.
2) Add the tomatoes and garlic pods to the Dal and pressure cook for 2-3 whistles.
3) Let the pressure down and remove the garlic pods and tomatoes from the pressure cooker separately. Remove the skin and crush the tomatoes and garlic well.
4) In a pan add the oil and add all the ingredients for tempering.
5) Once the mustard sputters add the crushed tomatoes and garlic.
6) Add rest of the turmeric powder, rasam powder and ginger powder/grated ginger if using it. Sauté until it mixes well.
7) Add the Dal with the cooked water to it. Let it boil for 5-6 min's, then add the lemon juice to it remove from heat.
8) Garnish with chopped coriander and serve with hot rice.


Note: * You can replace the lemon with tamarind water. But need to let it boil for a couple of more min's if you add tamarind water. Also add it before you add Dal.
** You can add crushed mint to it to make mint rasam.