Rasam (Chatumbdh)

>> June 14, 2007

 photo rasam_zpsedb96543.jpg

 photo chatumbrasam_zpsc02389ce.jpg Ingredients
  • Rasam Powder - 1 OR 2 tsp
  • Toor Dal - 1 cup
  • Tamarind paste - 1 tsp
  • Jaggery or Sugar - 1/2 tsp
  • Salt to taste
  • Tomato - 1
  • Coriander leaves - 1 tsp(finely chopped)
  • Mustard seeds - 1/2 tsp
  • Asafoetida powder (Hing) - 1/2 tsp
  • Oil - 1/2 tsp
Method
  1. Wash toor dal and tomato, add 2 cups of water and a pinch of turmeric powder(if req) place it in the pressure cooker allow to pressure 4 or 5 whistles (Pressure cooker is not available, just boil in a pan directly)
  2. Take a pan add dal and squeeze tomato
  3. Add 1 cup water, salt, tamarind paste, jaggery bring to boil for 5 minutes, add chopped coriander, switch off the hob
  4. Heat oil in a small pan/kadai
  5. Add mustard seeds allow to splutter, add asafoetida (hing) and pour it in to the rasam saute well and Serve with rice.
 photo rasamchathumb_zps3bc53989.jpg | Copyright © Malas - Kitchen 2007 | | All rights reserved  

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