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Rasam recipe
Rasam recipe Rasam is a traditional South Indian vegetarian dish. There are various kinds Rasams. Ordinary/Common Rasam
Ingredients : Rasam powder, tamarind paste / tamarind extract, water, salt, curry leaves, coriander / cilantro leaves, asaefoetida, ghee, tomato(optional), toor dal(1 tblspn). Pressure cook the toor dhal in water.
In a hard bottomed vessel, pour a cup or two of water.
Add salt and Rasam Powder to it.
If tomato is used, dice into small pieces and let it cook for a few minutes in this water.
After this comes to a boil, add tamarind extract/paste and boil for 5 more minutes.
Add the cooked toor daal(mashed well) to the boiling mixture. Boil further for 5 minutes.
When the rasam starts emitting a very good aroma, turn the stove off.
Garnish with curry and coriander leaves.
Add a sprinkle of asaefoetida powder.
Saute mustard seeds in ghee and add to this. How to make Basic rasam powder :
This forms the key ingredient for most rasams...people normally make it in large quantities and stock up. For one course of rasam, 1 tsp of the following should do :
Ingredients : Dry red pepper(1 measure), Dhania/cilantro seeds/coriander seeds(1 measure), whole pepper(4 tsps), toor daal/chick peas(4 tsp), channa dal(2 tsp), cumin seeds(2 tsp).
Make sure these are dry. Grind into a smooth powder.
Add 4 tsp turmeric powder and mix well.
Moisture content may spoil it...if dry, will stay good for months at an end.
Ingredients : Rasam powder, tamarind paste / tamarind extract, water, salt, curry leaves, coriander / cilantro leaves, asaefoetida, ghee, tomato(optional), toor dal(1 tblspn). Pressure cook the toor dhal in water. In a hard bottomed vessel, pour a cup or two of water.
Add salt and Rasam Powder to it.
If tomato is used, dice into small pieces and let it cook for a few minutes in this water.
After this comes to a boil, add tamarind extract/paste and boil for 5 more minutes.
Add the cooked toor daal(mashed well) to the boiling mixture. Boil further for 5 minutes.
When the rasam starts emitting a very good aroma, turn the stove off.
Garnish with curry and coriander leaves.
Add a sprinkle of asaefoetida powder.
Saute mustard seeds in ghee and add to this. How to make Basic rasam powder :
This forms the key ingredient for most rasams...people normally make it in large quantities and stock up. For one course of rasam, 1 tsp of the following should do :
Ingredients : Dry red pepper(1 measure), Dhania/cilantro seeds/coriander seeds(1 measure), whole pepper(4 tsps), toor daal/chick peas(4 tsp), channa dal(2 tsp), cumin seeds(2 tsp).
Make sure these are dry. Grind into a smooth powder.
Add 4 tsp turmeric powder and mix well.
Moisture content may spoil it...if dry, will stay good for months at an end.
Sarnath |
Latest page update: made by Sarnath
, Nov 12 2007, 4:20 AM EST
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