Couple of weeks before I have posted Udupi Rasam Podi and today here is an awesome healthy Udupi Rasam for this winter. This is can be drunk as a soup and yummmm...we no need nothing!!! Here in Houston Udupi restaurant they serve this rasam as a starter and as I mentioned in my podi post, it makes us to visit often only for this I bet!
INGREDIENTS:
Toor dhal - 1/4 cup
Tamarind - 1 lemon sized ball
Tomato - 2
Udupi Rasam Podi - 4 tsp
Turmeric powder - 1/4 tsp
Green chilli - 1
Curry leaves - 1 strings
Salt - as needed
Coriander leaves - 2 tsp finely chopped
To temper:
Ghee - 1 tsp
Mustard seeds - 1/4 tsp
Cumin seeds / Jeera - 1 tsp
Asafoetida - a pinch
Red chilli - 1
Curry leaves - 1 string
HOW TO MAKE:
Soak tamarind in a cup of water for 20 mins and extract the juice. Pressure cook toor dhal and allow
3 to 4 whistles. Mash well and keep aside. If you are making a sambar then keep extra toor dhal for rasam. I have done the same. In a deep heavy bottom vessel add tamarind juice, two cups of water, chopped tomatoes, green chilli, curry leaves, salt and turmeric powder. Mix well.
Cook the mixture in a medium flame and allow to boil. Let the tomatoes get cook well. Once the tomatoes got cooked add mashed toor dhal and rasam powder.
Mix well and allow to boil. Add chopped coriander leaves. Turn off the stove. Heat ghee in a separate pan, splutter mustard seeds add cumin seeds, red chilli and curry leaves.
Add seasoning in the rasam. Mix well. Serve hot.
TIPS:
Toordhal is an optional and you can avoid adding this.
Red chillies can be added instead green chillies.
Comments
Post a Comment