Ingredients:
Tur Dhal – ½ Cup (Pressure Cook till soft & keep
aside-
Open Cooker when it has cooled down & strain away
the Dhal Water & keep for the Rasam – You could
use the Dhal for Sambar or for any other Preparation of
your’s). Tamarind as big as a lime size ball –(soak
in 2 cups warm water & extract the pulp & keep
aside); Salt to Taste; Tomatoes 2 no’s (medium size)
– chopped & kept; Asafotedia Powder - ¼ tspn;
Rasam Powder 1 Tbspn.
Seasoning Ingredients required:
2 tspns. Oil;
2 Red Chillies;
Mustard Seeds ½ tspn;
Curry Leaves few;
Jeera Seeds ¼ tspn.
For Garnishing:
Chopped Corriander leaves – 1 tbspn.
Method:
In a vessel add the Tamarind Water (extract), Chopped
Tomatoes, Asafetida Pwd., Salt, Rasam Pwd. & 1 – 2
Glasses of water, mix well & place on fire, let it
bubble nicely till the raw tamarind smell goes – now
add the Dhal Water & if necessary another 2 glasses
of water & bring to a boil, it will froth up –
remove from fire & keep aside. Fry your seasoning
ingredients
& pour over the Rasam. Garnish with chopped
Coriander leaves. Serve Hot
with Plain Rice, Pappads, Kootu, & Poriyal.
PN: When you are using
Tomatoes also for the Rasam check on the quantity of
tamarind you are using.
PN: Tsp. Means teaspoon. Tbsp. Means Tablespoon. Pwd.
Means powder.
***
For
Details about Ingredients , check your nearest Indian
Store
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