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Tuesday, April 21, 2009

Paruppu (Dal) Rasam

Rasam is a very tasty dish prepared with tamarind water, paruppu(dal) and rasam powder. Rasam is famous in South India. This is prepared in Karnataka style. Its sweet and spicy mixture tastes yummy. This is my brother's favourite:-)

Toor dal - 1/2 cup

Rasam or sambar powder - 2 tspns(As per your taste)

Tamarind water - 1 cup

Grated coconut - 2 or 3 tspns

Jaggery - 1/2 lemon size

Tomato - 2nos(Optional)

Ghee - 1 /2tspn(Optional) If we use ghee it will be very tasty.

Oil - 1 tspn

Mustard - 1 tspn
Asafotida(Hing) -1 pinch
Coriander(cilantro) - 1 tspn

Preparation Method
Cook toor dal in pressure cooker.
In a vessel, add tamarind water, plain water, tomato(optional) and rasam powder.
Allow it to boil till raw smell goes .
Now take toor dal add little water to it and blend well.
Add it to tamarind water and boil well.
Add salt, grated coconut and jaggery.
Season it with ghee, oil, mustard once it splutters add asafotida.
Garnish with 1 tspn grated coconut and chopped coriander(cilantro) leaves

Rasam is ready. Serve hot with rice along with any curry or fried papads/chips.
Note - Check on salt once you season with ghee salt will reduce.



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