Monday, 21 September 2015

Dal Rasam

Tur Dal Rasam is a delicious South Indian dish. Here is recipe for you all to try.


For Powder
  • Dry Red Chilli 10 nos
  • Black Pepper Cornes 2 tsp
  • Coriander Seeds 2 1/2 tbsp
  • Coriander Leaves few, chopped
For Rasam
  • Toor Dal (Thuvaraparippu) 1 cup
  • Tomato 1 medium size, chopped
  • Coriander Leaves few, chopped
  • Turmeric Powder 1 tsp
  • Rasam Powder(refer above) 1 1/2 tsp
  • Tamarind Extract 1to 2 tbsp
  • Asafoetida a pinch
  • Jaggery a small piece
  • Salt
  • Water
To Temper 
  • Mustard Seeds 1/2 tsp
  • Curry Leaves 2 sprigs
  • Ghee 1 tbsp

Dry roast the black pepper corns, coriander seeds and dry red chillies and keep aside. After roasting add coriander leaves to it until the moisture is evaporated from the leaves. Keep it for cooling. Once it cools down, powder all the above in a mixer and store it in a dry container. 

Pressure cook dal well and mash it and keep aside. Take a medium size sauce pan with little water, add chopped tomatoes, turmeric powder, salt, chopped coriander leaves, rasam powder and salt and keep to boil. Add tamarind extract and asafoetida powder stir well. When the tomatoes are cooked , add dal and small piece of jaggery, add more water depending consistency you require. Keep on medium flame and once bubbles start coming put off flame. Now season with mustard seeds and curry leaves. Close and keep it immediately so that aroma stays. Serve with warm rice and pappad.

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