Jeeraga Rasam

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Irrespective of the wide range of items on the platter, it becomes incomplete without the slurping Rasam. It can also be served as soup or an appetizer

SubhashniPosted by Subhashni

Cooked 100

Saved 100

Comments 0

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Ingredients

  • Tamarind juice – 300 ml
  • Tomatoes chopped – 1 nos
  • Turmeric powder – 1/4 tsp
  • Hing powder – 1/4 tsp
  • Pressure cooked Thur dal – 3 tsp
  • Salt to taste

For rasam powder

  • Red chilli – 2 nos
  • Pepper – 2 tsp
  • Cumin seeds – 1 tsp
  • Curry leaves

Powder the above items coarsely & keep aside.

 

For Tempering

  • Mustard Seeds
  • Curry leaves
  • Ghee – 2 tsp

Preparation

Step1

Heat a pan with tamarind water, chopped tomatoes, salt and turmeric powder. Once the raw smell goes and the tomatoes become mushy add the rasam powder, hing  and mix well.

Step2

After 2 minutes, dilute the boiled thur dal in 1 cup of water and add to the boiling stuff. Once the bubbles start to form switch off and garnish with fresh coriander leaves.

Step3

Do the tempering in ghee with mustard and curry leaves. Enjoy the rasam.

 

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