July 8, 2005

Rasam recipes

Rasam is a South Indian dish which follows the sambar course and is in turn followed by curd rice. It is eaten mixed with rice or drunk by itself which makes for a very good appetizer. There are various ways of preparing rasam. Find below few My Dhaba's rasam recipes without using a ready-made rasam powder. Enjoy!

Paruppu rasam recipe

Tuvar dal – ¼ cup
Masoor dal – ¼ cup
Water – 2 cups
Salt – 1 teaspoon, to taste
Tomatoes – 3, medium size, dice into small pieces
Tamarind extract – 1 teaspoon
Chilli powder – ½ teaspoon
Turmeric powder - ½ teaspoon
Garlic – 3 cloves, crushed
Cummin seeds – 1 teaspoon, crushed
Black pepper powder – ½ teaspoon
Hing powder – ½ teaspoon
Mustard seeds – ½ teaspoon
Saunf – ½ teaspoon
Dry red chilli – 3
Methi seeds – ½ teaspoon
Oil – one teaspoon
Curry leaves – 8-10 leaves
Coriander leaves – a bunch, for garnishing

Method: Cook the dal well in water. Add tomatoes, chilli powder, turmeric powder, and tamarind extract. Add garlic, cummin seeds, and black pepper powder. Simmer for 5 minutes. Add hing powder. Keep it aside. Heat oil in a fry pan and pop the mustard seeds. Remove the heat source and add methi seeds, saunf, dry red chilli, and curry leaves. Add this mixture to the rasam. Garnish with coriander leaves and serve hot.



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Anonymous Good Gynecologist in Chennai said...

Tomato Rasam is our favourite. I prepare atleast twice a week. Thanks for sharing.


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