This is the first time I made this wonderful rasam. This tastes awesome. You can try it too!!!A slightly complicated rasam, with all the goodness of arachuvitta sambar but as comforting as a nice, tangy rasam- that is what Mysore rasam is.
Ingredients
2 Tbsp toor dal, cooked
1 lemon-sized tamarind
1/2 tsp Turmeric
salt to taste
1 tomato, finely chopped
For powder:
1 tbsp tur dal
2 red chilies
5-6 peppercorns
1 tsp cumin seeds
1/2 tsp chana dal
1 .5 tsp coriander seeds
2 tbsp coconut
a pinch of Hing
Fry all this in a oil until reddish. Grind to a coarse powder. Boil diluted tamarind water with tomatoes, turmeric and salt. Add the powder or paste and then the cooked tur dal. Bring to a boil. When a nice aroma emanates, it is done. Season with mustard, curry leaves and cumin using ghee.
Ingredients
2 Tbsp toor dal, cooked
1 lemon-sized tamarind
1/2 tsp Turmeric
salt to taste
1 tomato, finely chopped
For powder:
1 tbsp tur dal
2 red chilies
5-6 peppercorns
1 tsp cumin seeds
1/2 tsp chana dal
1 .5 tsp coriander seeds
2 tbsp coconut
a pinch of Hing
Fry all this in a oil until reddish. Grind to a coarse powder. Boil diluted tamarind water with tomatoes, turmeric and salt. Add the powder or paste and then the cooked tur dal. Bring to a boil. When a nice aroma emanates, it is done. Season with mustard, curry leaves and cumin using ghee.
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