Monday, March 14, 2011

Masala Rasam

  • 1/4 cup Toor dal
  • 2 cloves Garlic
  • 1/2 cup Onion chopped
  • 1 cup Tomato chopped
  • 1 1/2 tsp Pepper corns
  • 1 1/2 tsp Cumin seeds
  • 2 pinch Asafoetida
  • 1 small marble size Tamarind
  • 2 sprigs Curry leaves
  • 1/4 tsp Turmeric powder
  • 1/4 cup Coriander leaves chopped
  • 1/2 tsp Mustard seeds
  • Salt to taste
  • 2 tbsp Oil 

  1. Pressure cook the toor dal with enough water and keep aside.
  2. Remove the extract from tamarind by soaking in warm water and keep aside.
  3. Now heat a pan, add 1 tbsp of oil, when hot add onions, curry leaves, garlic, cumin seeds and pepper.
  4. Fry well until onions are transparent.
  5. Now add tomatoes and fry until soft.
  6. Remove it and allow to cool.
  7. Now put all these fried ingredients in a blender, add cooked toor dal, tamarind extract and turmeric powder to it.
  8. Blend to a fine paste.
  9. Now heat a kadai or wok, add oil, when hot add mustard seeds, when they splutter add asafoetida.
  10. Pour the blended paste to it.
  11. Dilute by adding more water, add salt and coriander leaves.
  12. Mix well and allow to cook.
  13. Just when the froth appears on the surface and bubbles are visible, remove from heat.
  14. Transfer to a bowl and cover the lid.
  15. Serve hot with rice or can be had as a soup.

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