Rasam

 

Ingredients:-

Toor dal – 1/2 cup

Curry leaf – 3 sprigs

Turmeric powder – 1/4 tsp

Coconut oil – 1 tbsp + 1 tsp

Tamarind – a gooseberry sized ball

Water – 3 3/4  cups

Tomato – 2 numbers, big, each cut into 4 pieces

Salt as needed

Asafoetida – 1/2 tsp

Coriander powder –  3/4 tbsp

Powdered methi – 1/4 tsp

Garlic – 4 big cloves

Peppercorns – 11/2 tsp

Cumin seeds – 1 tsp

Dry red chilly – 1 number + 2 numbers

Ginger – 1 tsp, grated

Jaggery – a small piece/ as needed to balance the flavours

Cilantro – 2 tbsp ( also use the stems as they contain more flavour)

Mustard seeds – 1/2 tsp

Method:-

Soak the tamarind ball in 1/4 cup of hot water for 30 minutes. Squeeze & strain the tamarind extract.

Cook the dal adding 11/4 cups of water, 1 tsp of coconut oil, 1 sprig curry leaf & 1/4 tsp turmeric powder in your pressure cooker. Simmer for 15 minutes after the first whistle. Add the tamarind extract, tomato pieces, 1 sprig of curry leaf, powdered methi, asafoetida powder, 3 3/4 cups of water & salt to the cooked dal; bring to a boil. Cover cook for 5 -10 minutes.

Crush the garlic cloves, ginger, peppercorns, cumin seeds & 1 dry red chilly using your mortar & pestle. Add this to the boiling rasam, mash the tomatoes with the back of your spoon. Add the coriander powder, powdered jaggery & bring to a final boil.

Strain this rasam & discard the residue. Heat 1 tbsp of coconut oil; splutter the mustard seeds, add 1 sprig of curry leaf & 2 dry red chillies. Pour this seasoning over the rasam. Garnish the rasam with the cilantro. Have this rasam hot.

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This entry was posted in Onasadhya, Traditional Kerala dishes, Vegetarian gravy for lunch. Bookmark the permalink.

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