Thursday, July 9, 2009


My mom landed up at this after asking a dozen friends.. and lots of experiments I guess..

For the rasam Powder:
8-10 Kashmiri red chillies
2-3 tbsp jeera
2-3 tbsp dhaniya seeds
1 tbsp black pepper
1 tbsp roasted channa dal
1 tbsp roasted urad dal
1/4 tsp methi seeds
For the dal and tempering:
1 cup tur dal
Lots of water
Tamarind paste (as per taste)
Jaggery (as per taste)
Salt to taste
Mustard seeds
Curry Leaves
Hing powder

For the rasam Powder: Roast and powder all the ingredients. Use 2-3 tbsp for the rasam, store the rest for later. (Can also use this powder for making your vegetables taste different, instead of using your normal garam masala)

Pressure cook the dal. Add lots of water to it, and beat it to form a very watery liquid. Let it boil. While it is boiling, add tamarind, jaggery, salt and rasam powder.
In a seperate vessel for the tempering, add all the remaining ingredients in hot oil, and pour it on the dal. Let it boil for 15-20 mins. A very refreshing appetizer.

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