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 – 2 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 – 1 ½ teaspoons

Red chillies – 2

Method:

  1. Grind tomatoes to paste, dilute tomato paste with 2 cups of water.
  2. Add turmeric powder, hing and salt to this and allow boiling till raw smell vanishes.
  3. Mash coarsely the boiled channa (if required remove the outer skin).
  4. Add the ground powder, boiled channa and the 1 cup of channa stock and one more cup of water, allow boiling until bubbles form on top.
  5. Heat one teaspoon of ghee, add mustard seeds and allow spluttering.
  6. Add finely chopped garlic pieces and curry leaves.
  7. Once garlic turn golden brown add the seasoning to the rasam along with chopped coriander leaves, keep closed to retain the aroma.
  8. Serve with hot rice.

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

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