Saturday, December 26, 2009


Rasam Powder Recipe

Preparation: 215 mts

Serves 4-5 persons

Cuisine: South Indian



little less than 1/4 cup tur dal/red gram dal/kandi pappu

10 dry red chillis

1/4 cup coriander seeds

1 tbsp cumin seeds

1 tsp fenugreek seeds

1 tsp mustard seeds

1 tbsp pepper corns

1/2 tsp asofoetida

few curry leaves

1 Dry roast all the dal till red, remove and keep aside. Next roast coriander seeds for 4 mts and remove. Add the remaining ingredients, except asafoetida and curry leaves and dry roast for 3-4 mts on low to medium flame. Remove and cool. Roast the curry leaves till they wilt and turn crisp, don’t burn it. Remove and cool. Grind all the roasted and cooled ingredients along with asafoetida to a coarse powder. Store in an air tight container.

Rasam Recipe

Preparation: 25-30 mts

Serves 4-5 persons

Cuisine: South Indian



1/4 cup tur dal/red gram dal/kandi pappu

1 large tomato, chop into small pieces

big pinch turmeric pwd

2 tsps rasam pwd

tamarind, small lemon size, extract juice in half a cup of water

3/4 tsp jaggery (optional)

few fresh curry leaves

salt to taste

3 cups water

For seasoning/poppu/tadka:

1/2 tsp mustard seeds

pinch of asafoetida/hing/inguva

1 dry red chilli, de-seed and tear

few fresh curry leaves

1-2 tsps ghee

1 In a pressure cooker, place a cup of tur dal, turmeric pwd, pinch of hing and 1 cup of water and pressure cook upto 3 whistles. If cooking over stove top, cook till the dal is soft. Mash dal and keep aside.
2 Heat a deep vessel, add 3 cups of water, mashed dal, chopped tomatoes, tamarind extract, salt, turmeric pwd, few fresh curry leaves, pinch of jaggery and rasam pwd and bring to a boil. Continue to boil for 2-3 mts.
3 Heat oil in a pan, add mustards seeds and as they splutter, add red chillis and curry leaves and stir fry for a few seconds. Add asafoetida and turn off heat.
4 Add this to the rasam and combine. Turn off heat and place lid. Garnish with coriander leaves and serve with white rice and appadams

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