Paruppu Rasam - Rasams show up almost once in a week in my kitchen since they are my favourite. Also if any one suffers from cold or indigestion I make rasam without dal for dinner also. They have become indispensable part of our lunch and dinner menu .This rasam is quite common rasam in almost every south indian household. I have included garlic twice, once in the seasoning and the other with dal. This rasam makes use of rasam powder which is a combination of coriander seeds, tuvar dal, pepper, jeera, red chillies and hing.
Key Ingredients:
Lentils - Tuvar dal is used.
Spice Powder - Home -made rasam powder, turmeric powder is used. Store- bought one can be used.
Spices - Chillies, jeera, garlic, hing are used.
Souring Agents: Tamarind Extract.
Salt - Crystal salt(white or pink) or fine (pink or sea salt) can be used.
Seeds - Mustard is used.
Herbs - Curry and coriander leaves are used.
Tomato - Country tomatoes suits the best.
Oils and fats: Ghee is the best. A combination of sesame oil and ghee can also be used.
Method:
- Cook the tamarind extract with rasam powder.
- Add the cooked dal
- Season and garnish.
Pre- Preparation:
Soak tamarind in warm water for 15 minutes. Squeeze many times, extract and filter the juice, discard the pulp.
Dry roast jeera and pepper and powder coarsely.
Equipment Used: Pressure cooker/ Pan, seasoning pan, sauce-pan.
Recipe:
Total Time Taken: 30 minutes.
No. of servings: 4
1 cup - 200ml
Ingredients:
Tuvar Dal - 1/3 cup
Tamarind - Lemon size
Tomato - 3(take 2 if it is large)
Garlic - 4 or 5 cloves
Rasam powder - 2 tsp
Green chillies - 2
Cumin seeds - 1/4 tsp
Turmeric Powder - 1/2 tsp
Tempering:
Ghee- 1 tbsp
Mustard seeds - 1/2 tsp
Cumin - 1/2 tsp
Pepper - 1/2 tsp
Red chillies - 2
Asafoetida/hing - 1/2 tsp
Curry leaves - 1 sprig.
Garnish:
Coriander leaves .
Directions:
1. Pressure cook dal with tomatoes, cumin, garlic, and green chillies with generous amount of water.. Allow to cool down. Mash.
2.Take tamarind extract in a sauce -pan. Add the spice powders(turmeric and rasam powder), salt. Cook till the raw smell of tamarind and rasam powder disappears. It will take around 5 - 7 minutes.
3.Add cooked dal along with veggies Add jeera - pepper powder. Cook till it gets frothy.
4. Switch off the flame. Heat ghee in a seasoning pan. Add mustard, cumin seeds, when they crackle, lower the flame, add red chillies, hing, curry leaves.
5.Pour it over the rasam.
6.Garnish with coriander leaves.
Notes:
- Take a sauce-pan/vessel which is high enough else the rasam will spill out.
- You can blanch the tomatoes and add it to the tamarind extract and then add spice powders and boil them.
- You can add garlic cloves in the seasoning, instead of cooking them with Dal.
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