INGREDIENTS:
Tamarind
|
Gooseberry sized ball
|
Salt
|
As needed
|
Turmeric powder
|
¼ tsp
|
Toor dal
|
2 tbsp
|
Dry red chili
|
1
|
Black peppercorns
|
8-10
|
Cumin seeds
|
1 tsp + ½ tsp
|
Coriander leaves
|
2 tbsp – chopped
|
Ghee
|
1 tbsp
|
Curry leaf
|
1 sprig
|
Mustard seeds
|
½ tsp
|
Asafetida
|
¼ tsp
|
METHOD:
- Soak the tamarind in warm water for 15 mins and squeeze the pulp from the tamarind. Keep aside.
- In a pan, roast 2 tbsp of toor dal, 1 tsp cumin seeds, 8-10 black peppercorns and dry red chili until the spices are aromatic and dal is slightly brown.
- Remove from heat and let the spices cool down. Grind the spices and dal into a semi-fine powder.
- Cook the tamarind pulp with salt and turmeric powder for 10 mins in a medium flame. Add the spice powder and 1.5 cups of lukewarm water.
- Mix well and cook in lowest heat until the rasam froths. Remove from heat.
- In a tadka pan, heat ghee and add ½ tsp cumin seeds, ½ tsp mustard seeds, curry leaves and asafetida. As the seeds splutter, add the tadka to the rasam.
- Garnish the rasam with coriander leaves and enjoy hot!
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