Wednesday, December 30, 2015

Posted by Mala at 1:00:00 AM No comments
This is a typical TamBrahm rasam....I am 100% sure, it is not made in other households...My friend always says, in my house, I make several types of rasams, whereas, everyday she makes rasam with crushed garlic only...Hot rasam mixed with steaming rice, white or brown, with an appalam and a veg curry is heavenly!!!


Water - 4 cups(2 cups to be used first, 2, later)
Tamarind paste - 1 tsp (or, juice of a small lemon sized tamarind)
Tur dhal - 1/3 cup, pressure cooked, with 1/4 tsp of turmeric powder
Solid hing - 1
Sambar powder - 1 tsp
Jaggery - wee bit
Curry leaves
Tomato - 1-2 , chopped or pureed (here, I have chopped)
Salt to taste

To Season

Ghee - 1 tsp
Mustard seeds - 1 tsp
Jeera - 1 tsp
Whole pepper - 3/4 tsp

Coriander leaves / Cilantro for garnishing

Recipe Cuisine: South Indian; Category: Lunch
Prep time: 5 mts; Cooking time: 20 mts

Serves 4-5

Pressure cooked dhal with turmeric powder

In 2 cups water, above mentioned ingredients added, and set to boil, in low flames

After it reduces to half, pour the 2 cups water too, never allow it to boil, it has to just become frothy.

In ghee, season the ingredients mentioned.

Garnished with coriander leaves. If you finish seasoning, and then garnish, always Coriander leaves retain their green colour.

Serve it hot! 

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