Categories: saaru/Rasam
Ingredients
- ■Tamarind (Puli, Imli) – 1 lemon sized ball
- ■Red Gram (Thuvaram Parippu, Toor Dal) – 1/2 cup
- ■Peppercorns (Kurumulagu, Kaali Mirch) – 2 tsp
- ■Cumin Seeds (Jeeragam, Jeera) – 1 tsp
- ■Garlic (Veluthulli, Lahsun) – 5 cloves (Optional)
- ■Asafoetida Powder (Kaayam, Hing) – 1/4 tsp
- ■Turmeric Powder (Manjal Podi, Haldi) – 1/2 tsp
- ■Salt to taste – 1 tsp
- ■Coriander Leaves (Malliyila, Dhania Patta), chopped – 1 tbsp
- For Seasoning
- ■Oil or Ghee – 1 tsp
- ■Mustard Seeds (Kadugu, Rai) – 1/4 tsp
- ■Dry Red Chillies (Unaka Mulagu, Sukha Lal Mirch) – 2 no
- ■Curry Leaves (Kariveppila, Kadipatta, Karipatha) – 1 stalk
Directions
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Soak the tamarind in warm water for 10 minutes. Kneading with your fingertips, extract juice and discard pulp.
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Cook Red Grams in a pressure cooker with enough water until soft and mushy. Mash further with a potato masher to remove any lumps. Keep it aside.
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Crush the Garlic Pods, Peppercorns and Cumin Seeds. Keep it aside.
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In a thick bottomed vessel, mix the mashed Red Grams with Tamarind juice, Asafoetida Powder, Turmeric Powder, Coriander leaves, Salt, 2 cups of Water and the crushed ingredients from step 3.
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Heat the vessel and allow the contents to boil for 2 minutes. Now switch off the stove.
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Heat oil in a small pan and splutter the mustard seeds.
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Now add the curry leaves and dry red chillies into the same pan and fry for a minute. Pour this seasoning over Rasam.
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Garnish Rasam with Coriander Leaves and serve it hot with rice or you can even have it as a soup.