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Rasam

Submitted by Padma on Sun, 08/30/2009 - 10:22
Recipe Description: 

This is one of the most yummy and popular variety of spicy yellow lentil soups. It is used as a side for most south Indian dishes.

Serves: 
7-8
Ingredients: 

1 cup turdaal (yellow lentils),
4 big finely chopped tomatoes,
1 big onion (cut lengthwise)
2 teasp. tamarind pulp,
7 small cloves of garlic
5 teasp. MTR or any other rassam masala,
2 teasp. salt,
1 teasp.turmeric powder,
1/4 teasp. asafoetida,
3 twigs curry leaves,
1/4 cup finely chopped corriander leaves,
2 dried red chillies,
2 & 1/4 teasp. Ghee

Instructions: 

Cook the daal with 2 cups water in pressure cooker.

Alternatively, cook with 6 cups of water, on medium flame, by stirring occasionally. Keep aside and add salt.

Heat a small amount of ghee in a pan. Add mustard seeds. When they start spluttering add curry leaves & garlic. Saute for a minute or two.

Add turmeric powder & asafoetida followed by onion & tomatoes. Stir occasionally for 5 minutes

Add rasam powder and tamarind pulp. Saute till water evaporates and ghee separates on the sides of the pan.

Add 4 cups of water cooked turdal in it. Boil for 1 min.

Remove from fire.

For garnishing heat 1/4 sp.of ghee in another pan. When heated add whole chillies and immediately transfer it in the rassam.

Garnish it with chopped corriander leaves.

Category
Course: 
Side Dish
Diet Type: 
Vegetarian
Preparation time: 
20mins
Cook time: 
15mins
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