Thursday 23 August 2012

Rasam

This is a tangy South Indian lentil curry that has a good punch of spices and a lot of flavor.


What you'll need..
  • 2 Tbsp oil
  • 1/3 Cup toor dal
  • 1 Large tomato chopped
  • 1/2 Cup tamarind juice
  • 1/4 Tsp turmeric powder
  • 1/4 Tsp asafoetida (Hing)
  • 1/2 Tsp fresh cracked black pepper
  • 1/2-1 Tsp chilli powder
  • 1 Tsp coriander powder
  • 1/2 Tsp mustard seeds
  • 1/4 Tsp fenugreek seeds (Methi)
  • 2-3 dried red chillies
  • 6-8 curry leaves
  • 2 Tbsp cilantro leaves chopped
  • Salt to taste
How to..
  • Boil toor dal in 2 cups of water along with the chopped tomato till the dal gets cooked and tender.
  • Once cooked, pass the cooked dal along with the remaining water and tomatoes through a sieve and squeeze out as much liquid from it as you can. Discard the left over pulp.
  • Add tamarind juice, salt, turmeric, pepper, chilli and coriander powders and 1/2 cup water to the sieved liquid, mix well and bring to a boil. Then set aside.
  • Heat oil in a separate pan. Add the mustard and fenugreek seeds and wait for it to splutter. 
  • Then add the asafoetida, dried red chillies and curry leaves. After about 15-20 seconds pour the hot oil concoction over the rasam. Do this carefully coz it will sizzle.
  • Mix in the chopped cilantro leaves and serve hot with rice.
      Follow/Like us on facebook at https://www.facebook.com/DiningWithTheChanders

  •   

No comments:

Post a Comment

Copyright:

All content of this blog including text and images (unless otherwise stated) are the sole property of the author. Please do not reproduce it without prior written consent. Any unauthorized usage will constitute plagiarism.