Ingredients:
1 cup Toor dal / Mysore Dal
3 Garlic pieces
1 Tomato
1 /2 lemon size ball - Tamarind
1 /4 cup Cilantro chopped
Pinch of Asafoetida powder
Pinch of turmeric powder
Salt
Water
2 tsp oil
1 /2 tsp Mustard seeds
1 /2 tsp Fennel seeds
Rasam powder:
2 tbs Coriander seeds
1 tbs Cumin seeds
1 tbs Peppercorns black
6 Red chilli dry
1 /2 tsp Fennel seeds
Preparation:
Pressure cook the toor dal with 2 cups of water,pinch of turmeric powder and a half tomato up to 3 whistles. Carefully take the water from the dal and reserve it for rasam with 3 tbs of cooked dal.Rest of the dal can be used for dal tadka.
In a fry pan add 1/2 tsp oil and fry coriander seeds for 2 mins in medium flame. (take care not to over fry the seeds)Once U get a nice smell of the seeds, transfer to a plate. Now add another 1 /2 tsp oil and fry the cumin seeds and red chilli, this will take only a few secs, when popped empty it to that plate and dry fry the peppercorns in a very low flame for 2-3 secs. Allow the seeds to cool and dry grind them to a fine powder.
Now make the plain rasam ,and add 2 tbs of this rasam powder(Keep the remaining powder for other day) with crushed garlic .
In a medium flame place a sauce pan ,add remaining oil and add mustard seeds, fennel seeds,and asafoetida powder, after the seeds popped, pour the tamarind-tomato mixture to it and bring to boil in high flame. Sprinkle the fresh cilantro on the top of the rasam.When u see a foamy layer with bubbles add the dal &water that we reserved already and stir it 2-3 times (don’t allow the rasam to boil).
Again when u get the foamy layer, switch off the stove & transfer the pan from stovetop.Close the lid to lock the aroma of ur rasam.
Try it and get a feel of udipi hotel rasam.And don’t forget to leave ur comments after trying this.
Nice taste and aroma!!
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ReplyDeletewhen to use the rasam powder,after boiling the tamarind juice and tomato.
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