Summer is the season which calls for more liquid
food, and light food. Rasams come to one’s help then. They are light and
digestive system friendly. It is good appetizer and quick to make. No need of
spending longer hours in the kitchen.
There are number of ways to make rasam/ stew in
South India. Process of making rasam and
taste varies from region to region and community to community. Rasam with
tomato is always a highlight of special menus in south Indian taali.
Here is one such recipe of rasam with tur dal and
tomato. You can make it without tur dal as well to get runnny rasam.
Check for more rasam recipes here!
Preparation
time: 15 minutes
Cooking
time: 30 minutes
Serves:
3-4
Ingredients:
Tomatoes
– 3
Soft
cooked tur dal – ½ cup
Tamarind
paste – ½ tsp, adjust as required
Jaggery
– A small piece/ 2 tsp powder
Green
chilli – 2 or you can use 1 tsp chilli powder. Reduce chilli powder if using
both chilli and powder.
Turmeric
powder – 1 pinch
Ginger
– ¼ inch crushed (optional)
Salt
Cumin
seeds – ½ tsp
Mustard
– ½ tsp
Cooking
Oil – 2 tsp
Asafoetida/
hing – 1 pinch
Curry
leaves – 1 sprig
Coriander
leaves – few strands (optional)
Method:
- Wash tur dal/ split pigeon peas. Pressure cook until soft, keep aside.
- Wash tomatoes, chop roughly and cook with water as needed.
- Add slit green chilli, crushed ginger to the boiling tomato.
- Mash cooked tomato a bit with the spatula.
- Add tamarind extract, salt, turmeric powder, chilli powder and jaggery.
- Add cooked dal and add water to bring required consistency.
- Boil very well until everything combines well. Add chopped coriander leaves.
- Switch off the stove.
- Prepare a seasoning / tadka of mustard, cumin and asafoetida in oil. On spluttering, add curry leaves.
- Serve this piping hot flavorful rasam with steamed hot rice, ghee, papad and choice of vegetable stir fry.
Notes:
- To make havyak style no dal rasam, follow the same method without dal. In this case ginger, green chillies are must with generous amount of hing/ asafoetida (tadka).
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