Recently Ã‚Â I attended a marriage and had the opportunity of tasting a sumptuous flavourful Rasam . I couldn’t resist myself from meeting the chef and getting the recipe. I made this rasam today and it came out exactly like the one I had in the feast. Here is the recipe for you….
Tamarind a small lemon size and Ripened tomatoes of normal size 2
Turmeric powder 1/4 tea spoon and Salt to taste
Well boiled Thur dal from 2 tb spoon of thur dal 1 cup
For Rasam Powder:
Coriander seeds 2 tb spoons, Thur dal 1 tea spoon, Bengal Gram 1 tea spoon, Red chillies 3 or 4
1. Dry roast the above items till they become hot and slightly change the colour. Powder them coarsely and keep aside.
2. Take 1 tea spoon of pepper and 2 tea spoons of jeeragam (Cumin seed). Powder them separately without roasting to a coarse powder and keep aside.
Extract 500 ml of juice from tamarind and boil it with a chopped tomato, salt and turmeric powder.Add a small piece of jagerry to it._x000D_ _x000D_ _x000D_ _x000D_
Wait till the juice becomes half in quantity.
Now add the Rasam powder and mix well. Allow it to boil for 2 minutes._x000D_ _x000D_ _x000D_ _x000D_ _x000D_ Now mix 2 cups of water with boiled thur dal and add to the boiling rasam. _x000D_ _x000D_ _x000D_ Chop the other tomato to small pieces and add to it._x000D_ _x000D_ _x000D_ _x000D_ _x000D_ Wait for the rasam to give out bubbles._x000D_
In a sauteing pan add 2 tea spoons of ghee. Add mustard seeds. After it splutters add 1/4 tea spoon hing powder and the pepper, cumin seed powder. Transfer it to the rasam._x000D_ _x000D_ _x000D_ _x000D_ _x000D_ Add chopped curry leaves and Coriander leaves.
Note:Use freshly ground powder for original taste. Cumin seeds must dominate the flavour than the pepper flavour. Sauteing should be done in ghee. After adding the boiled thurdal water, the rasam should not boil for long time.
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