May 18, 2013


Ingredients ( for Rasam Masala)

1 Tsp Massor daal
1/2 Tsp  chanadal
1 Tsp Dhania seeds
3 Whole dry Red chillies
5-6 Peppercorn
1/3 Tsp Jeera
4-6 Curry leaves.
Other Ingredients
 2 Tbsp toovar dal
1/2 cup Tomato pulp
1/4 cup Tamrind water
Pinch of Turmeric
Salt to taste
2 Tsp coconut oil
1/4  Tsp mustard seeds
3-4 Curry leaves
1/4 Tsp Hing

  • Combine all the Rasam Masala ingredients in a small pan and dry roast on a slow flam for 5-6 minutes. when cool, blend in mixer to a fine powdered.
  • Toovar dal and 1 cup of water and pressure cook for 3-4 whistle.
  • Allow the steam  to escape before opening the lid. Whisk the daal thoroughly and bring to boil.
  • Add Tomato pulp, tamarind water, turmeric powder, salt and mix well and simmer 5-7 minutes.
  • Add rasam powder and 3 cup water and again simmer 5-7 minutes.
  • For tempering heat the oil add mustard seeds, curry leaves and hing saute a minutes.
  • Pour it over rasam.

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