Here are the ingredients list. Taste and enjoy on a rainy day.
TO GRINDGarlic cloves: 5-8
Black pepper: 1 table spoon
Cumin seeds: 1 table spoon (tb spoon)
Mustard seeds: 1/3 tb spoon
turmeric: 1/3 tb spoon
Red Chilli: 4-5 no.
Tomato: 1 (Cut into small pieces)
Curry leaves: 3-5
Tamarind: small ball (squeeze in water 1/2 an hour before cooking)
Salt: to taste
Pigeon pea water (Tur dal): 1 cup
COOKING1. Cook tur dal in a pressure cooker (2-3 whistles for 15 minutes) and
cool it. Mash soften tur dal into a fine paste adding water. The upper layer of water is used for rasam.
2. Cut Garlic into small pieces. Add black pepper and cumin seeds. Smash all three into fine paste using mortal and pistol. This method gives a very good flavor. If mortal and pistol is not available, grind it in a mixer adding little water. Keep it aside.
4. Add tomatoes and garlic-pepper paste. Saute till tomatoes are well mixed with garlic-pepper paste. Add tamarind water.
5. Once this combination starts boiling, add tur dal water and salt to taste. Boil it until it comes to a good consistence.
6. Decorate it with washed coriander leaves and serve.
|after adding dal water|
If tamarind is not available, you can use lemon juice which also adds to taste
Do not add tur dal content to rasam as it increases thickness.
Add only upper water content of dal.
|Rasam: ready to serve|
HAPPY COOKING !!!