Sunday, November 16, 2008

In those days the required spices used to be broiled and then ground with a little water in a AMMI KAL and then mixed into the tamarind pulp well with hand, these days all types of Rasam powders are available in different taste and weights from sachets to big packets. All one has to do is make the extract , mix the powder and do the required tempering and boil.there are many types of Rasam the popular one being the Tomato, then there is Dal Rasam. Garlic , Ginger, Lemon, Pineapple,buttermilk, mint,goose berry Rasam etc. even though Tamarind is available in paste form many prefer to extract the pulp with water by using the Tamarind that is got as raw. Now try this Dal Rasa that is prepared with the ready made mix of Rasam powder available in the market, its the PARUPPU RASAM........

PARUPPU RASAM

YOU NEED

Tu var Dal 1/2 cup

Tamarind marble sized

Mustard seeds 1 tsp

Jeera seeds 1/2 tsp

Curry leaf 1 sprig

Garlic 6 cloves ( with the skin on)

Ready made Rasam powder 3 tsp

Green chill 2 nos (deseeded and slit)

Asofettida 1/2 tsp

Salt to taste and a wedge of lime

Oil 3 tsp

Coriander 2 tbsp

DO IT

-Wash the Dal and boil it with 2 cups of water and mash it, keep aside .

-Mix the tamarind in two cups of hot water and extract the pulp, add this to the Dal mixture, add 3 tsp of Rasam ready made powder.

-Heat oil in a vessel add the mustard when it crackles add he jeera, slit green chilly, crushed garlic ,curry leaves and the asofoetida saute on high heat and pour in the Dal mixture cover and let it boil.

-Add the salt stir in the coriander leaves and remove from fire squeeze the wedge of lime and serve.

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