Ingredients:
Tur Dhal – ½ Cup (Pressure Cook till soft & keep aside-
Open Cooker when it has cooled down & strain away the Dhal Water & keep for the Rasam – You could use the Dhal for Sambar or for any other Preparation of your’s).
Tamarind as big as a lime size ball –(soak in 2 cups warm water & extract the pulp & keep aside);
Salt to Taste;
Tomatoes 2 no’s (medium size) – chopped & kept;
Asafotedia Powder - ¼ tspn;
Rasam Powder 1 Tbspn.
Tur Dhal – ½ Cup (Pressure Cook till soft & keep aside-
Open Cooker when it has cooled down & strain away the Dhal Water & keep for the Rasam – You could use the Dhal for Sambar or for any other Preparation of your’s).
Tamarind as big as a lime size ball –(soak in 2 cups warm water & extract the pulp & keep aside);
Salt to Taste;
Tomatoes 2 no’s (medium size) – chopped & kept;
Asafotedia Powder - ¼ tspn;
Rasam Powder 1 Tbspn.
Seasoning Ingredients required:
2 tspns. Oil;
2 Red Chillies;
Mustard Seeds ½ tspn;
Curry Leaves few;
Jeera Seeds ¼ tspn.
For Garnishing:
Chopped Corriander leaves – 1 tbspn.
Method:
In a vessel add the Tamarind Water (extract), Chopped Tomatoes, Asafetida Pwd., Salt, Rasam Pwd. & 1 – 2 Glasses of water, mix well & place on fire, let it bubble nicely till the raw tamarind smell goes – now add the Dhal Water & if necessary another 2 glasses of water & bring to a boil, it will froth up – remove from fire & keep aside. Fry your seasoning ingredients & pour over the Rasam. Garnish with chopped Coriander leaves. Serve Hot with Plain Rice, Pappads, Kootu, & Poriyal.
2 Red Chillies;
Mustard Seeds ½ tspn;
Curry Leaves few;
Jeera Seeds ¼ tspn.
For Garnishing:
Chopped Corriander leaves – 1 tbspn.
Method:
In a vessel add the Tamarind Water (extract), Chopped Tomatoes, Asafetida Pwd., Salt, Rasam Pwd. & 1 – 2 Glasses of water, mix well & place on fire, let it bubble nicely till the raw tamarind smell goes – now add the Dhal Water & if necessary another 2 glasses of water & bring to a boil, it will froth up – remove from fire & keep aside. Fry your seasoning ingredients & pour over the Rasam. Garnish with chopped Coriander leaves. Serve Hot with Plain Rice, Pappads, Kootu, & Poriyal.
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