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Nov 27, 2011

Rasam (using dhal) - a yummy toungue tickler

You can check here to know how to prepare Rasam Powder.

Rasam can be prepared in various methods with varied measure of main ingridients like toor dhal, jeera and pepper. 



If you are using tomato in rasam making, accordingly you can reduce the tamarind use to get the right tangy taste.

To make this yummy toungue tickler, you need



Ingridients :-
  1. Tamarind - 1 small lemon size
  2. Tomato - 1 medium
  3. Rasam Powder - 2 tbsp
  4. Toor Dhal - 1/4 tea cup
  5. Haldi Powder - less than 1/4 tsp
  6. Hing powder - 1/4 tsp
  7. Jaggery - 1 small piece (to enhance the taste and flavour)
  8. Salt to taste

Tempering :

  1. Ghee - 1 tbsp
  2. Mustard seeds - 1/4 tsp
  3. Jeera (optional) - a pinch

Garnishing :


  1. Chopped coriander leaves - 1 tbsp
  2. Curry leaves - 1 sprig
 Procedure :
  • Pressure cook toor dal till it becomes mushy and keep aside
  • Finely chop tomato & coriander leaves
  • Boil tamarind and extract tamarind water using 4 and 1/2  tea cups of water (rasam should look watery like a clear soup)
  • In a wok, heat ghee, add mustard seeds and cumin (jeera) after they splutter, add the chopped tomatoes & little salt and saute till it becomes mushy
  • Add tamarind water, turmeric powder (haldi) and Hing powder, Jaggery, Salt , rasam powder and  bring it to boil
  • Reduce the flame and boil it for 3 minutes
  • Now Add mashed dal to it and stir well
  • When the rasam starts boiling, foam will form on top that is the stage you should remove it from flame (as boiling well after adding dhal will spoil the taste of the yummy rasam)
  • Add chopped coriander leaves and whole curry leaves to garnish the rasam
  • Your yummy rasam is ready to be relished along with white rice
To steaming white rice, add few drops of ghee, mix and mash the rice with your hand and add generously few laddles of rasam and enjoy your mouth watering delicious rasam rice / Rasam Chaadham.

Points to be noted.
  1. Don't boil the rasam well after adding dhal as it will spoil the taste
  2. Instead of tamarind you can use kokam too. just drop 3 to 4 pieces of kokam
  3. If you don't have rasam powder handy, you can add coriander powder, red chilli powder and little sambar powder too and make another type of yummy rasam (ingridients varied measure and added in varied forms accordingly give you difference in taste)

2 comments:

nityakalyani said...

wow Mira - as the climate is very horrible in Chennai - I gushed your rasam. It is hot and tasty. Thanks dear for this appetizer.

Mira said...

:-) thank you Nitya Bhen

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