Rasam - by AroundTheKitchen

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 RASAM




 INGREDIENTS:

 (A) For Masala

  1. Coconut - 1/2 cup
  2. coriander seeds - 1 tbsp
  3. cumin seeds - 1 tsp
  4. curry leaf - 3/4
  5. chilli - 3/5
  6. mustard seeds - 1 tsp
  7. black pepper - 3/5 corns
  8. fenugreek seeds - 1/4th tsp
  9. turmeric - 1/2 tsp
  10. garlic - 3/4
  11. cloves - 3
(B) Onion & Tomato paste - 
        1. Onion -1
        2. Tomato - 2

(C) Dal (Cooked) - Moong dal 1/2 cup

(D) Jaggery - 2 tsp
       Tamrind - 2 tsp
       Salt 



METHOD :


1. Make a paste of all the dry masala.
note : masala should be roasted

2. Cook onion and tomato for 3/4 mins in water,
    let it cool down
    and Make a paste of onion and tomato.
3. Cook dal in pressure cooker for 2 whistles or for 10/12 mins until mushy and fully cooked.



4. In a Pan, add the leftover water from onion and tomato stock and add 1 cup water
5. let the water boil 
6. Add Dal (cooked)
7.Now add the tomato and onion paste and mix well
8. let it cook for 2 mins
9. Add the masala paste
10. Stir well until well combined
11. Add 1/2 cup water
12.Add Jaggery & Tamarind paste
13. let it come to a boil
14. Finally add coriander leaves

FOR TEMPERING:

1. Heat oil
2. ADD mustard seeds, garlic, curry leaves and red chilli 
3. and pour it over the rasam,


OUR DELICIOUS RASAM IS READY TO SERVE




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