South Indian Dhal Rasam recipe
A good started before your dinner.
Ingredients for South Indian Dhal Rasam recipe
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; Asafetida 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.
How to make South Indian Dhal Rasam?
In a vessel add the Tamarind Water (extract), Chopped Tomatoes, Asafotedia 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 Corriander leaves. Serve Hot with Plain Rice, Pappads, Kootu, & Poriyal.
PN: When using Tomatoes too for the Rasam check on the quantity of tamarind you are using.
Tsp. Means teaspoon.
Tbsp. Means Tablespoon.
Pwd. Means powder.
This Recipe Submitted by :Pearl Subramanian