rasam without dhal / goddu rasam

You may all know that a SouthIndian lunch menu is never complete without a rasam and many varieties of rasams are made each having different taste,aroma and flavour.Most of the rasam recipe’s uses cooked dhal as main ingredient!some rasam varieties are made even without the cooked dhal they are easy and can be done in less time with no compromise in taste.one such easy rasam recipe is “goddu rasam”(am unaware of the reason why it is called so but I know it is one of the traditional rasam prepared in South India) even tomatoes are not needed for this rasam!good not only for digestion but also great if we have cold.If we take it hot it will be very warming and soothingly effective during cold attacks and it is bit spicy too.The signature addition of simple spices like pepper,cumin,chillies and toordhal adds to the main characteristic of this goddu rasam.

rasam without dhal / goddu rasam

INGREDIENTS:

DRY FRY AND GRIND:

Pepper – 1/2 tsp
Toor dhal/split pigeon peas – 1 tbsp
Red chillies – 2
Cumin seeds – 1 tsp

FOR SEASONING:

Asafoetida – 1/2 tsp
Mustard seeds – 1 tsp
Ghee – 11/2 tsp

FOR RASAM:

Tamarind – lemon sized(small)
(soak,squeeze and mix with needed water and keep ready)
Jaggery – a small piece
Salt to taste
Turmeric powder – 1/2 tsp and some curry leaves and coriander leaves.

METHOD:

SOAK TAMARIND AND TAKE EXTRACT

DRY ROAST SPICES AND GRIND

DILUTE WITH NEEDED WATER

ADD JAGGERY,SALT AND TURMERIC

SWITCH ON STOVE AND MIX THE CONTENT

LET IT BOIL TILL RAWNESS GOES

REDUCE FLAME ADD POWDER

ADD CURRY,CORIANDER LEAVES AND LEAVE FOAM TO FORM

ADD GHEE TEMPER WITH MUSTARD AND HING

ADD TO RASAM AND SWITCH OFF

CLOSE THE LID

1.Dry  roast pepper,cumin,chillies and toor dhal powder and keep ready.
2.Take diluted tamarind extract mix turmeric powder,salt and jaggery to it and bring it to boil and let it boil for 1 or 2 minutes.
3.Now bring to a medium flame.
4.Add powder to it,add some curry leaves and chopped coriander leaves wait till it is lightly foamy.
5.For the seasoning in a kadai add ghee and when it heats up add mustard seeds when it splutter add asafoetida,add it to rasam.
6.Now switch off the stove and close the lid.
7.Serve with white rice.

rasam without dhal / goddu rasam

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Total Time 15 minutes mins

Ingredients

  

DRY FRY AND GRIND:

• Pepper - 1/2 tsp
• Toor dhal/split pigeon peas - 1 tbsp
• Red chillies - 2
• Cumin seeds - 1 tsp

FOR SEASONING:

• Asafoetida - 1/2 tsp
• Mustard seeds - 1 tsp
• Ghee - 11/2 tsp

FOR RASAM:

• Tamarind - lemon sized small
• soak,squeeze and mix with needed water and keep ready
• Jaggery - a small piece
• Salt to taste
• Turmeric powder - 1/2 tsp
• some curry leaves and coriander leaves.

Instructions

 

• Dry roast pepper,cumin,chillies and toor dhal powder and keep ready.
• Take diluted tamarind extract mix turmeric powder,salt and jaggery to it and bring it to boil and let it boil for 1 or 2 minutes.
• Now bring to a medium flame.
• Add powder to it,add some curry leaves and chopped coriander leaves wait till it is lightly foamy.
• For the seasoning in a kadai add ghee and when it heats up add mustard seeds when it splutters add asafoetida,add it to rasam.
• Now switch off the stove and close the lid.
• Serve with white rice.
  

Notes

Boil the tamarind extract at-least for two minutes till the rawness goes.
Sometimes crushed garlic too are added but not necessary.
Lastly close the rasam with a lid so that all the flavours are combined.
Adjust the amount of jaggery according to your taste.

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