Now enjoy the delectable Rasam from the comforts of your home. Watch this video to learn how to make the yummy Rasam
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RASAM
Ingredients
4 tablespoons split pigeon peas (toor dal), soaked
¾ teaspoon turmeric powder
1½ teaspoons rasam masala powder
¼ teaspoon asafoetida
¼ teaspoon black pepper powder
2½ tablespoons tamarind pulp
2 medium tomatoes, chopped
Salt to taste
4 tablespoons chopped fresh coriander leaves
Tempering
2 tablespoons ghee
½ teaspoon mustard seeds
A pinch asafoetida
5-6 curry leaves
Method
1. Pressure cook the pigeon peas in 4 cups water with half the
turmeric powder till 4-5 whistles.
2. Heat some water in a non-stick pan. Add remaining turmeric
powder, rasam masala powder, asafetida, pepper powder,
tamarind pulp and tomatoes, mix well and bring to a boil.
Reduce heat and cook till the liquid becomes half the volume.
3. Mash the cooked dal and strain the water.
4. Add the strained dal water to the tamarind mixture alongwith
salt and chopped coriander and mix well.
5. For tempering, heat ghee in a non-stick tempering pan. Add
mustard seeds and let them splutter. Add asafetida and curry
leaves and switch off heat.
6. Add the tempering to the rasam, mix well and cook on
medium heat for 4-5 minutes.
7. Serve hot with steamed rice.
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