Ingredients
1/4 cup toor dhal
Tamarind (goosebary size)
Tomato 2
Few curry leaves
Coriander leaves and stocks (stems)
Turmeric powder a pinch
Asafoetida
1 tsp ghee / oil
Salt to taste
Ingredients for rasam powder
2 tbsp toor dhal
1 tbsp coriander seeds
1 red chillie
1/4 tsp pepper
Very few jeera & curry leaves
Heat a pan, add above all ingredients one by one
dry roast and grind to a coarse powder.
Preparation for Rasam
Pressure cook thoor dhal and tomato in a cooker.
Mash dhal and add a cup of water set aside.
Mash boiled tomatoes by hand.
Soak tamarind in hot water for 5 minutes, squeeze and extract tamarind water.
Chopped tomatoes half.
Method
In a pan add tamarind water, mashed tomato, turmeric powder and salt boil for 5 minutes.
Add chopped tomato, coriander leaves stocks, rasam powder cook for 2 minute.
Add cooked dhal along with water mix well.
Cook on low flame untile rasam becomes frothy.
(Don't boil it) switch off the gas.
Heat ghee / oil in pan add mustard and curry leaves.
Add to the above rasam.
Salt to taste
Ingredients for rasam powder
2 tbsp toor dhal
1 tbsp coriander seeds
1 red chillie
1/4 tsp pepper
Very few jeera & curry leaves
Heat a pan, add above all ingredients one by one
dry roast and grind to a coarse powder.
Preparation for Rasam
Pressure cook thoor dhal and tomato in a cooker.
Mash dhal and add a cup of water set aside.
Mash boiled tomatoes by hand.
Soak tamarind in hot water for 5 minutes, squeeze and extract tamarind water.
Chopped tomatoes half.
Method
In a pan add tamarind water, mashed tomato, turmeric powder and salt boil for 5 minutes.
Add chopped tomato, coriander leaves stocks, rasam powder cook for 2 minute.
Add cooked dhal along with water mix well.
Cook on low flame untile rasam becomes frothy.
(Don't boil it) switch off the gas.
Heat ghee / oil in pan add mustard and curry leaves.
Add to the above rasam.
Ready to serve kalyana rasam.
This can be served as soup also.
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