Rasamsdsds
Rasamsdsds
Rasamsdsds
Tomatoes- 2
Pepper- 1 tsp
Jaggery- 1 tsp
Salt to taste
Ghee- 1 tsp
Method
Pressure cook adding 1/2 tsp of turmeric powder for 3-4 whistles. It should be
cooked very soft. Mash the dal well and keep it aside.
Meanwhile, squeeze the tamarind well to get the extract. Add 3/4th cup water
again to the tamarind and take the extract again. Repast it one more time.
Wash and chop the tomatoes. Take off the stem and tear the red chillies.
Wash and slit the green chillies.
Add these to the tamarind extract along with salt, Jaggery and curry leaves.
Mix well and boil till its reduced to half.
Make a coarse powder of jeera and pepper.
Add the mashed dal, pepper jeera powder and 1 cup of water to the tamarind
mixture.
Heat ghee in a pan. Add mustard. When it starts spluttering, add jeera and
crushed garlic. Saut for few seconds and add it to the rasam. Garnish with
chopped coriander leaves and serve hot with steamed rice drizzled with little
melted ghee:)