Tuesday, 29 March 2016


Rasam - Chandrika Kini

Soak a lemon sized ball of tamarind in water for about 15 mins. Then squeeze out the juice and throw away the seed. Add water to the tamarind extract and add a pinch of turmeric and hing powder and allow it to boil. After about 5 mins, add 1 and half tomatoes chopped into big cubes. Add salt, rasam or sambhar powder 2 tsps and curry leaves. Cook for a couple of more mins. Then add pressure cooked toor dal ( I pressure cook around 1/4 the cup of dal) and mix well. Boil further. Add chopped coriander leaves. Coarsely ground little jeera and pepper cons. Take little ghee in a small pan and add mustard seeds and the crushed jeera and pepper. When they splutter add it to the rasam. Serve hot with rice.

Recipe Courtesy...Suphala Shenoy

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