Wednesday, August 25, 2010

RASAM

INGREDIENTS:

Dried red chilly-------------------1 + 1 (1 for grinding & 1 for tempering)
Coriander seeds-----------------1tbsp
Black pepper corns------------  1tsp
Cumin seeds--------------------- 1/2 tsp
Fenu greek seeds-------------- 1/4 tsp
Asafoetida------------------------ 1/4tsp
Garlic ------------------------------ 6 cloves
Toor dal-------------------------- 1/4 cup
Lemon juice----------------------- 3 or 4 drops
Tomato---------------------------- 4 medium sized (each cut in to 4)
Oil----------------------------------- 1tbsp
Turmeric powder ---------------  1/4 tsp
Tamarind-------------------------- 1 lemon size. (Dissolve it in 1/2 cup water and drain it. collect the tamarind water)
Salt as needed
Cilantro as needed.

METHOD:
  1. Heat oil in a pan and roast Asafoetida, Coriander seeds, Dried red chilly, Black pepper corns, cumin seeds and fenufreek seeds one by one till a nice flavour comes. Do this in low flame and don't burn the spices.
  2. Now  grind this to a paste. Once half ground , add garlic to it and grind to a smooth paste. Keep it aside.
  3. Cook dal in a pressure cooker and collect the water of it. Dal can be used as a side dish. For making rasam take the cooked dal water.
  4. Now, in a medium heat vessel , add 2 tsp of oil and splutter mustard seeds, and then add one dried red chilly and curry leaves.
  5. Add the ground masala to it. Cook for one minute and then add Tamarind water and Tomatoes. Add needed salt to it and cook.
  6. Now add dal water to it . Add Turmeric powder. Cook in very low flame till all the flavours comes out.
  7. Check the seasoning. Transfer to a serving bowl and drizzle 3 or 4 drops of lemon juice to it.
  8. Add fresh coriander leaves and curry leaves to it and stir slightly.
Note:
 For making dal side dish with the leftover dal: 
Do tempering in ghee and and mix it in cooked dal .This can be used as a side dish along with rasam and rice.

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