Rasam varieties‎ > ‎

Channa Rasam

Ingredients:
Tomatoes – 2
Boiled white channa – 1 tablespoon
Channa stock – 1 cup (water in which channa was boiled)
Turmeric powder – ¼ teaspoon
Salt – 1¼ teaspoons
Hing – ¼ teaspoon
Coriander leaves – 2 teaspoons (finely chopped)
Tempering:
Ghee – 1 teaspoon
Mustard seeds – 1 teaspoon
Garlic – 1 clove (finely chopped)
Curry leaves – 5 or 6
Grind to powder:
Curry leaves – 5 leaves
Pepper – 1 teaspoon
Cumin seeds – 1½ teaspoons
Red chillies – 2 

Makes: 4 serves approx.

Method:
  1. Grind the ingredients mentioned to powder & keep aside.
  2. Grind roughly chopped tomatoes along with turmeric powder, hing and salt to a smooth paste .
  3. Heat a pan & add one glass of water, add the tomato paste to this and allow boiling for 5 to 7 mins.
  4. Mash coarsely the boiled channa and add to rasam.
  5. Add the ground powder, 1 cup of channa stock and one more cup of water, allow boiling until it froths on top.
  6. Heat one teaspoon of ghee, add mustard seeds and allow spluttering.
  7. Add finely chopped garlic pieces and curry leaves.
  8. Once garlic turn golden brown add the seasoning to the rasam along with chopped coriander leaves, keep closed to retain the aroma.
  9. Serve with hot rice & ghee.

http://www.sowpernica-samayal.com/rasam-varieties/channa-rasam?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1

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