Here's the recipe.
Ingredients :
Toordaal - 1/2 cup (yes, i measured it this time! :-))
Cumin seeds - 2 spoons
Red chillies - 4 (Adj. a/c to your spice level!)
Tamarind - Lemon sized
Turmeric powder - a pinch
Salt to taste
Mustard seeds, hing, curry leaves and cumin seeds for seasoning
Cilantro for garnishing (optional)
Method :
Wash and drain the toordaal. Add the cumin seeds and add some water and soak it for an hour.
Grind the daal, cumin seeds and redchillies with little water into thick paste.
In a pan, add tamarind extract to this paste and add some more water as this thickens pretty fast. Add turmeric powder and salt. Let it boil till the raw smell goes. Add more water if required. Season with mustard seeds, hing, curry leaves and jeera.
Tastes good with Rice and any curry. You can have it as soup also.
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5 comments:
Hey its diffrnt. We do this by frying the dals along with cumin, pepper,red chilli etc and add that to rasam. u r trying something diffnt in all yr stuffs. All the best.
Hey its diffrnt. We do this by frying the dals along with cumin, pepper,red chilli etc and add that to rasam. u r trying something diffnt in all yr stuffs. All the best.
hey I am still like how you were ;-) I still have no patience for elaborate cooking but mum is not here so I can't totally get away without cooking either ! But this rasam looks simple enough so I am going to try it.
rasam looks so much like a soup.. loved the texture..
Hi Hema, Thanks for the comment. I make the rasam like the way you have mentioned. i think that is mysore rasam. This is different.
NZrants, me too cause i dont have a choice ;-)
Anjali, thanks. I made it thicker on purpose ;-)
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