I've made the rasam or Saaru as it's called in Karnataka using rasam powder or saarina pudi.
Ingredients: -
1 medium sized tomato
3/4th cup togari bele or toor dal
1 tsp turmeric
1 strand curry leaves
1 tbsp finely chopped coriander
1 tbsp rasam powder
1 tsp tamarind paste
Salt
Ghee for seasoning
1 tsp musturd
a pinch asafoetida
Method:-
1. Pressure cook toor dal & tomatoes by adding salt & turmeric with enough water so that the dal is completely covered.
2. In a pan add rasam powder & tamarind paste along with the pressure cooked dal. Add salt if required again.
3. Cook on medium flame. The rasam should begin to boil.
4. When the rasam is boiling prepare the seasoning.
5. In a small pan, add ghee & melt it. To this add asafoetida & mustard seeds.
6. When seeds splutter, add it to the boiling rasam.
7. Remove from fire & garnish with coriander & curry leaves.
Prepare the rasam powder fresh by dry roasting jeera, dhania & red chilies in a teaspoon of oil. Jaggery, lime juice, garlic or coconut can also be added along with rasam powder.
1 comment:
Hi Ujj, rasam looks great. loved the pudina chutney too!:)
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