Akshayapatram

Rasam

Ahem…tangy rasam with a hint of sweetness? Now that’s how we get to be different and unique..yeh?

Tuar Dal (yellow lentils) -3/4 cup
Ripe pineapple – 1/4th portion
Tomato -3 nos
Turmeric – 1/8 tsp
Salt to taste
Coriander leaves
Lime juice -1 tbsp

For tempering (tadka): mustard -1/2 tsp, asafetida- 1/8 tsp, curry leaves, ghee or oil – 2 tsp.

For Rasam powder: Pepper-1 tsp,Cumin (jeera) -1 and1/2 tsp, Tuar dal-2 tsp, dry red chilli-2,curry leaves – Grind all ingredients to a fine powder

1. Clean and cut half the quantity the pineapple into small pieces
2. Grind rest of the pineapple in a blender and extract the juice
3. Add turmeric powder, salt and ½ cup of water
4. Heat ghee or oil and add mustard, asafoetida, curry leaves, cooked dal and some water
5. As it boils add rasam powder and lemon juice
6. Garnish with coriander leaves

Well, that was the last in the rasam series…. hope you tried and liked few of these..

Till next time….happy cooking !

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