Sunday, June 20, 2010

Nimma rasam


Rasam powder

1 tbsp coriander seeds
½ tsp cumin seeds
1 tsp pepper
1 tsp mustard seeds
1 tsp fenugreek
4 to 5 red chillie
curry leaves
½ tsp urud dal
½ tsp channa dal
pinch asafoetida

Heat all the ingredients and ground, add a pinch of asafoetida.

60 g mysoor dal soak for a little
4 to 5 cups water
1 tsp mustard seed
curry leaves
4 to 5 garlic cloves
2 red chillie
2 tbsp oil
7 to 8 peppercorns
pinch turmeric
pinch asafoetida
100 g tomato cut into pieces
1 tbsp rasam powder
salt
1 tbsp coriander leaves
lime

Cook mysoor dal and water with turmeric. Strain the water and keep aside. Peel and mash the garlic and leave aside. Heat oil, mustard seeds and add garlic, red chilie, curry leaves, pepper, tomato and mysoor dal with the strained water. Add rasam masala, salt and lime juice. Keep removing froth and discard, bring it to a boil then simmer. Add coriander leaves and serve hot.
This recipe goes to side dishes from India.

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4 comments:

  1. Akheela, thanks for the yummy recipe.
    I have never tried rasam with masoordal. Also, the recipe for the rasam powder sounds interesting.

    ReplyDelete
  2. Wow, the ground powder itself seems great !!!

    ReplyDelete
  3. Nice comfort soup. Perfect with hot rice.

    ReplyDelete
  4. lovely rasam love to have it with hot rice along with papad

    ReplyDelete

Thank you for commenting :)

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