PARAPPU RASAM Preparation Time: 15 minutes Cooking Time: 25 minutes Ingredients Toor dal (thuvaram paruppu) – 1/4 cup Tomato – 1 Tamarind – Small gooseberry size Turmeric powder (manjal thool) – 1/4 teaspoon Garlic cloves (poondu pal) – 3 nos. Salt – 1 teaspoon To Make Rasam Powder Note. If you have your own rasam powder, omit this. Toor dal (thuvaram paruppu) – 1 teaspoon Coriander seeds (kothamalli vidhai) – 3 teaspoon Peppercorns (milagu) – 1 teaspoon Cumin seeds (seeragam) – 1/2 teaspoon Red chillies (kanja molaga) – 3 nos. To Season Ghee – 1/4 teaspoon Mustard seeds (kadugu) – 1/4 teaspoon Curry leaves – little Coriander leaves – little Note. The ingredients shown will vary with the original quantity. Preparation 1. Pressure cook 1/4 cup Toor dal and 1/4 teaspoon of turmeric powder using 1 cup of water for 3 whistles. Once the pressure is released, mash the cooked dal and keep it aside. 2. Soak tamarind in 1.5 cups of warm water for 15 minutes and extract thick tamarind paste from it. If you are short of time, microwave tamarind with 1/4 cup of water for 30 seconds. Add another cup of water and extract juice again, add more water if preferred. Add the ingredients listed under “To Make Rasam Powder” to a blender and grind it. If you have rasam powder at home, you can omit this step. 3. Transfer the ground mixture to a plate and keep it aside. In a pan, add mashed tomatoes, tamarind paste and salt. Bring it to boil. In a small pan, fry garlic cloves in oil until they turn golden brown. 4. Add the garlic to the tomato-tamarind mixture. Boil for 3-4 minutes. Then, add rasam powder and boil for three more minutes. Now add the cooked Toor dal along with water (as desired). If you feel the rasam has a tangy taste then add more Toor dal. Mix well. 5. Now add the cooked Toor dal along with water (as desired). If you feel the rasam has a tangy taste then add more Toor dal. Mix well. Once the rasam comes to a frothy state with lots of bubbles, switch off the stove. Do not boil the rasam beyond this state as it will taste bitter. Meantime, in a small pan, heat Ghee and add mustard seeds. Once mustard seeds splutter, add curry leaves and coriander leaves. Ghee gives good flavor to the rasam however you could always substitute Ghee with oil. Add this seasoning to the Paruppu Rasam. While serving paruppu rasam, mix well and serve because dal will settle at the bottom of the vessel. Serve. With rice. You can have Paruppu Rasam along with the following side dishes / dosai
Posted on: Wed, 07 Jan 2015 06:22:04 +0000
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