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Recipe Corner
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Rasam
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Ingredients
Toor Dal - 3 tbsp
Juicy Tomatoes - 2
Tamarind - Small lime sized ball
Rasam Powder - 2 tsp
Curry leaves -few
Coriander leaves - few
Mustard seeds - for seasoning
Oil - 1 tsp
Red chili -1
Cumin seeds - for seasoning
Garlic - 4 pods
Asafetida - a pinch
Salt to taste
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Preparation
Cook toor dal in a cup of water. Mash it to a fine paste.
Soak tamarind in water and puree it. Dice and puree
tomatoes. Heat a heavy vessel. Add oil and season mustard
and cumin seeds, chilies, curry leaves and asafetida. Add
the tamarind puree. After a while add tomato puree, salt,
rasam powder, crushed garlic and bring it a nice boil.
Finally add the mashed dal paste. When rasam starts foaming
remove it from heat and garnish with coriander leaves. Do
not allow the rasam to boil after you add dal. Serve hot
with rice.
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