Description
Rasam prepared with water extracted from the boiled dhal and some usual ingrdients| Ingredients | |
|---|---|
| ¾ cup | Red chori dhal water |
| ¾ cup | Tamarind waer |
| 5 cnt | Small onions(shallots or pearl onions-cut thin vertical) |
| 2 cnt | Garlic (crushed) |
| 2 cnt | G.chillies(chopped-thin) |
| 1 tsp | Cuminseeds |
| ½ tsp | Pepper |
| 2 stks | Curry leaves |
| 2 stks | Coriander leaves |
| ½ tsp | Turmeric powder |
| ½ tsp | Sambar powder |
| ¼ tsp | Asafoetida |
| ½ tsp | Mustard seeds |
| 1½ tsp | Oil |
| Salt (as per taste) |
Instructions
Pressure cook the red chori dhal well so that thick water can be extracted. Mix it with tamarind water, salt, turmeric powder, sambar powder and coriander leaves. Sqeeze the leaves a bit. Coarsely powder the cumin seeds and pepper. Heat oil in a pan. Season mustard seeds. Add curry leaves; saute it till crisp. Add garlic, cumin seeds pepper powder and asafoetida; saute for a minute. Add onions and green chillies. Add the pre-mixed water immediately. Keep the stove in medium setting. Keep watching the rasam. As soon as a foam appears simmer the stove. After the foam covers the whole surface of the rasam take it off.
Notes
This dhal is called thattai payaru in Tamil. Found in US by the name red chori dhal. Can prepare with other dhal waters, too, especially whole green gram and horse gram. Shouldn't be boiled. The onions and green chillies, will look raw. But, it would taste partially cooked. The rasam will be spicy and tangy. Adjust it according to your taste.
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