Dates rasam / pericham palam rasam
A tasty perfect rasam is all you needed for a comforting and satisfying south Indian meal. Sometimes you
Ingredients
To grind:
- Dates seedless - 5-6
- Jeera/seeragam - 1 tsp
- Green chillies - 2
For rasam:
- Oil - 1 tsp
- Rasam powder - 3 tsp
- Boiled toor dhal - 1/4 cup with water
- Salt to taste
- Broken red chillies - 1
- Tamarind extract from small lemon sized
- Mustard seeds/kadugu - 1/2 tsp
- Asafoetida - 1/2 tsp
- Minced tomato - 1
- Turmeric powder - 1 tsp
- Some chopped coriander
Instructions
- Take extract soaked tamarind filter and dilute with water and keep ready.2.Pressure cook toordal with some water and castor oil mash well and keep3.In a mixie jar add to grind ingredients to a smooth paste by adding little of tamarind water.4.Keep a kadai with oil and mustard to splutter, add hing, then add minced tomato with turmeric and rasam powder, broken red chillies and stir well.5.Now add ground mixture to remaining tamarind water mix and add both dal with water and mixed tamarind mix to kadai with tadka and add salt.6.Check for the consistency by adding water.7.When white foam starts to form add some chopped coriander and switch off.
Notes
Nice pulpy dates will be good it should be fresh.
Check for tartness too much of tamarind does not taste good.
No need to add jaggery as we add dates gives a nice sweetish tinge.
You can increase spiciness by adding more green chillies.
Check for tartness too much of tamarind does not taste good.
No need to add jaggery as we add dates gives a nice sweetish tinge.
You can increase spiciness by adding more green chillies.