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.
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