Tuesday, December 18, 2007

Mangalore Rasam

(serves 6).
Tuvar dhal (thuvaram paruppu) - 1/2 cup.
Tamarind - lime size.
Tomatoes - 2
Green chillies - 1
Rasam Powder - 3 teaspoons p73
Sugar - 2 teaspoon (optional) - 2-1/2 tsp.
Salt - 1-3/4 teaspoon
Turmeric powder - 1/4 teaspoon
Ghee - 1 teaspoon
Red Chilli - 1
Mustard seeds - 1 teaspoon
Black gram dhal - 1/2 teaspoon
Pressure cook tuvar dhal with one cup of water and a
pinch of turmeric powder for ten minutes - when cold, mash well.
Soak tamarind in two cups of water for ten minutes, squeeze and
strain out the liquid. Boil tamarind water with turmeric powder,
slit green chilli, tomatoes (chopped) salt and sugar till
the raw smell of tamarind disappears and the tomatoes are cooked.
Add the mashed dhal, two and a half cups of water, and the rasam
powder and boil for five minutes till slightly thick. Add curry
leaves and coriander leaves. Remove from fire.
Heat ghee in a pan, add the mustard seeds, red chilli and
black gram dhal. When mustard seeds splutter add hing powder-
pour the seasoning over the rasam. Serve rasam hot with steaming
rice and papads.

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