If you go out and will search for south Indian cuisine fan, I would be among the top 5. I am more like a Punjabi South Indian. Moreover, this is the sole reason of making rasam from Princy’s blog, with whom I am paired with, on this Wednesday for Radhika’s blog hop Wednesday
Tuvar Dal 2 Tbsp
Tomatoes 3 Chopped
Tamarind a small marble sized
Whole Red Chilly 1-2
Chopped ginger 1 tsp
Asafoetida a pinch
Black Pepper Corn 4-5
Curry Leaf Few
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Coriander leaves 2 Tbsp
Garlic Chopped 1 tsp
Oil 1-2 tsp
Salt As per taste
* Soak tamarind in bowl with enough water.
* Boil Dal with four cups of water for 15 minutes in Pressure Cooker. Mash very well..
* Heat oil in a pan. Temper it with Jeera, black pepper, whole red chilly, urad dal and cinnamon. Now add chopped tomatoes, ginger and fresh coriander. Cook till it is mushy. Let it to be cool and grind it in blender to make a paste.
* Squeeze out the tamarind pulp and discard the remaining
* Add tamarind juice to the boiled dal. Mix very well.
* Now heat one tsp oil in a tadka pan. Add chopped garlic, cumin seeds, asafoetida, mustard seeds, and
. curry leaves.
* Add tomato paste, and cooked dal. Stir. Add more water if required. Boil for 3 to 4 minutes.
* Switch off the fire. Yummy rasam is ready to be served.