Rasam By rujutag
by rujutag
24 Jan 2004
This recipe has been viewed 4284 times
Rasam is a popular tangy and spicy South Indian lentil recipe cooked in a typical South Indian style. Enjoy hot rasam with steamed rice or as soup with breads of choice.
Rasam By rujutag recipe - How to make Rasam By rujutag
Preparation Time: Cooking Time: Total Time:
1 cup toovar (arhar) dal
8 1/4 cups cold water
1/8 tsp turmeric powder (haldi)
1 tbsp tamarind (imli) pulp
1 cup hot water
2 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
1 tsp coarsely crushed black pepper (kalimirch)
1/4 tsp fenugreek (methi) seeds
1 spring fresh curry leaves (kadi patta) (optional)
2 whole dry kashmiri red chillies
1/4 tsp asafoetida (hing)
1 cup chopped tomatoes
1/2 cup sliced onions
2 tsp salt
Method
- In a medium saucepan, cover the dhal with 2 1/4 cups of the cold water and stir in the turmeric.
- Bring to a boil, then cover and simmer over low heat until the dhal is tender, about 30 minutes.
- Using a potato masher, puree the dhal, then transfer to a bowl.
- Meanwhile, in a heatproof bowl, soak the tamarind pulp in the hot water until it is thoroughly dissolved, about 10 minutes.
- Strain the tamarind liquid through a coarse sieve and set aside.
- Discard the tamarind solids.
- In a medium saucepan, heat the vegetable oil.
- Add the mustard seeds, cumin, peppercorns and fenugreek and cook over moderate heat until the mustard seeds start to pop.
- Stir in the curry leaves, dried chiles and asafetida.
- Add the dhal to the pan along with the tomato, onion, salt, tamarind liquid and the remaining 6 cups of cold water.
- Bring to a boil and serve hot.
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