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
- 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.
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.