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| Yummy rasam!! Having this with hot rice on exhausted day will soothe you :) |
INGREDIENTS:
2 tbsp toor dal
3/4 tbsp cumin seeds
8 to 10 dried red chilies
1/4 tsp fenu greek seeds
4 peppercorns
8 curry leaves
lemon sized tamarind
1 small tomato chopped
1 tsp oil
1 tsp of grounded jaggery
salt as required
3/4 tbsp cumin seeds
8 to 10 dried red chilies
1/4 tsp fenu greek seeds
4 peppercorns
8 curry leaves
lemon sized tamarind
1 small tomato chopped
1 tsp oil
1 tsp of grounded jaggery
salt as required
- Soak tamarind in water and keep aside.
- Heat medium sized pan and dry roast toor dal, chilies, fenugreek seeds, peppercorns, curryleaves, cumin seeds.
- Let it cool. Then grind into fine powder using mixer grinder and keep it aside.
- Now heat oil in same pan, add mustard and cumin seeds. Once it splutters red chili and curry leaves.
- Then add chopped tomatoes and saute till it becomes soft.
- Add powdered spices. Mix it well. You will notice nice aroma coming in.
- Squeeze tamarind soaked in water and filter the tamarind juice.
- Add tamarind juice to the pan and mix well.
- Add 1 cup of water or more as per consistency you need for rasam.
- Add jaggery and salt. Stir and boil for 3 mins
- Serve with hot rice it tastes yummy.
