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Friday, August 21, 2015

Tamil Nadu Style Rasam




Preparation Time : 20 min
Cooking Time      : 15 min
Soak Time            : 30 min
Serves                  : 4

Ingredients :

English Name For Ingredients
Hindi Names For Ingredients
Quantity
Tomatoes
टमाटर
2 Large
Toor Daal
तूर दाल
3/4  Cup
Turmeric Powder
हल्दी पाउडर
1/4 tbsp
Water
पानी
1.5 Cup
Salt
नमक
To taste
For the Masala :
Grated Coconut
किसा हुआ नारियल
1 tbsp
Cumin Seeds
जीरा
1/4 tbsp
Fenugreek Seeds
मेथी के बीज
1/4 tbsp
Coriander Seeds
धनिया के बीज
2 tbsp
Dry Red Chillies
सूखी लाल मिर्च
3
Black Pepper
कालीमिर्च
1/4 tbsp
Jaggery
गुड
1/2 tbsp
Tamarind
इमली
Size of one chickpea
Oil
तेल
1 tbsp
For Seasoning :
Ghee or Oil
घी/तेल
1 tbsp
Mustard Seeds
सरसों के बीज
1/2 tbsp
Curry Leaves
करी पत्ते
Few
Asafoetida
हींग
A Pinch
Coriander Leaves Chopped
हरा धनिया
For garnishing


Preparation :







  1. Soak toor daal for half an hour and wash well. In a cooker boil toor daal, whole tomatoes, salt and turmeric powder taking two whistles.  Mash this well and keep aside.
  2. Prepare the masala for the rasam for that you need to roast the spices using oil. Heat a frying pan in a low flame and drizzle oil.
  3. Add coriander seeds, cumin seeds, fenugreek seeds, black pepper one by one and saute. Add dry chillies and grated coconut and roast for few more minutes.
  4. Turn off the flame and allow it to cool. Blend all the roasted ingredients along with jaggery and tamarind to a fine paste.
  5. Transfer the mashed toor daal and tomatoes in to a vessel and heat in a medium flame. Add the grounded paste in it and stir once.
  6. Also add required quantity of salt and take two boils. Meanwhile prepare for seasoning. Heat a frying pan and add oil.
  7. When it is heated add mustard seeds, once it starts crackling add curry leaves and asafoetida. Add this tempering to the rasam and garnish with chopped coriander leaves.
  8. serve hot rasam along with rice, if required with a dollop of ghee.

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