Description
a very different rasam… thick but yummy…| Ingredients | |
|---|---|
| 1 cup | Toor dal |
| 1 | Tomato (diced) |
| MarbleSz | Tamarind |
| 8 | Garlic (crushed) |
| 1 inch | Ginger (crushed) |
| 3 tsp | Coriander (finely chopped) |
| 1 tsp | Methi seeds |
| 1 tsp | Coriander seeds |
| 1 tsp | Pepper |
| 1 tsp | Jeera |
| 3 tsp | Saunf |
| 4 | Red chilli |
Instructions
Soak tamarind in water and extract juice. Pressure cook toor dal until soft. Mince garlic and ginger.
Dry roast pepper,jeera,saunf,dhaniya seeds, red chillies, methi seeds and powder.
In a sauce pan, heat 2 tsp of oil and add mustard seeds, 1/2 tsp jeera. When they start to splutter add 1 red chilli. After few seconds add chopped tomatoes, tamarind juice, ginger, garlic, 1 cup of water, salt to taste and spice powder.
Cover and cook for till raw smell goes. Then add cooked toor dal and cover and let them boil for another 3 to 5 minutes.Garnish with freshly chopped cilantro. Serve hot with rice and pappad.
Comments
9 responses to “chettinad rasam”
hi all, just add a pinch of asafoetida and curry leaves while u temper, this will give nice aroma. regards dblakshmi
Mullai,
in the ingredients you mention methis and coriander seeds but in the recipe you use mustard seed. Which should be used?
kamal
dear pepper, methi and coriander seeds are part of ingredients 2 whic need to be dry roasted and ground into fine powder. this is added later on.
Mullai,
how much tamarind do i need to soak ?
kamal
lemon sized wud do.
Your pic., looks good..I will try and let u know Shalini..
Nice recipe..super rasam ponga…ginger pottale superaa irrukume..will try it..
Arthi
Rasam super a irukunga
thnks dear