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Friday, January 6, 2012


South Indain lunch  is not complete without rasam.This recipe is quite for unusual one,because we use rasam powder or sambar powder for this rasam and not the rasam powder or sambar powder.My mom makes this once in every friday at least.

  1. Toor Dal-50g
  2. Turmeric Powder-1/2tsp
  3. Tomato-1
  4. Velakennai/Castor/Mustard Oil-1tsp
  5. Tamarind-few
  6. Cumin Seeds/Jeeragam-1/2tsp
  7. Pepper Corns-1/4tsp
  8. Red-chili-1
  9. Garlic-2cloves
  10. Asafoetida
  11. Coriander Leaves
  12. Curry leaves
  13. Salt-to taste
  14. Water
  15. Oil
  16. Mustard Seeds

To Grind:
  • Take a blender,put the cumin seeds,pepper corns,red-chili,garlic and curry leaves.Blend in a corse.

  • Soak and wash the moong dal for 1min.
  • Take a pressure cooker,put toor dal,turmeric powder, add little bit of tomato and castro/mustard/velakennai oil.
  • Close the lid pressure upto 4 whistles.
  • Remove the lid remove the dal and filter the water.
  • Place a tamarind ina bowl,add some amout of water.Wait for 30mins.
  • Soak the tamarind,tomato and filter the water and set a side.
  • Mix the tamarind tomato juice with dal water.
  • Heat a pan add 1tsp of oil,mustard seeds and curry leaves.
  • Add dal water,salt,asafoetida and blender corse powder.
  • Add some coriander leaves on top of the rasam.
  • When it just starts to boiling and becomes forthy,transfer to the servig bowl and close immediately.
  • Stir before serving,so that the dal water mix well.This rasam is meant not to be clear.So mix well before you serve each time.
  • Hot and serve with "Boiled Rice and Vegetables".

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