Akshayapatram

Rasam

After tomato rasam if there is another preparation of rasam which is quite common or rather to say popular is Tuar dal rasam…

Tuar dal / yellow lentils – 1/4 cup
Tomato -2 nos
Tamarind – small lemon sized ball
Curry leaves
Coriander leaves
Turmeric powder (haldi) -1/4 tsp
Asafoetida – less than ¼ tsp
Salt to taste
Rasam powder* – 2 tsp

1. Soak tamarind and squeeze out the pulp and add 1 glass of water and filter it
2. Add tomato, asafoetida and boil it till the raw smell of tamarind goes
3. Then add rasam powder, curry leaves, salt
4. As it boils add cooked and smashed dal and sufficient water
5. Then boil it for few seconds
6. Once it rises up take it off the flame and close it with lid
7. Temper
8. Garnish with coriander leaves and curry leaves

For tempering (tadka): heat 1 tsp of oil; add mustard – 1/4 tsp and let it crackle then add one dried red chilli

To get a variation to this rasam you can add green chili slit in length wise -1 no, ¼ tsp of sambar powder, 2 flakes of crushed garlic

*[To make rasam powder: Powder Tuar dal (yellow lentil) -2 cup; pepper -1cup; cumin -1cup; red chili -3 cup; coriander seed - 4 cup; turmeric – 6 pieces, asafoetida – 25 grams – Grind all to a fine powder and store it in a air tight container]

Coming up tomorrow quintessential Pineapple Rasam Recipe!

Till tomorrow…happy cooking

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