Rasam varieties‎ > ‎

Gottu Rasam


Ingredients:

Tamarind – lemon sized ball

Water – 2 cups

Cooked tuar Dal  - 1 tablespoon

Jaggery – a small piece

Salt – 2 teaspoons

Turmeric powder – ¼ teaspoon

Hing – ¼ teaspoon

Ghee – 1 teaspoon

Mustard seeds – ½ teaspoon

Tomato – 1 (finely chopped)

Coriander leaves – 1 teaspoon (finely chopped)

Roast & grind:

Tuar dal – 2 teaspoons

Red chilli – 1

Curry leaves – 10

Pepper – ½ teaspoon

Cumin seeds – 1 teaspoon

Fenugreek seeds – ½ teaspoon

Method:

  1. Heat ½ teaspoon of ghee & roast ingredients mentioned.
  2. Once cooled, Grind to powder & keep it aside.
  3. Soak tamarind in water for half hour in 2 glasses of water.
  4. Squeeze tamarind with hand & filter the water. (Throw away the squeezed tamarind)
  5. Boil tamarind water with salt, jaggery, turmeric powder & hing till raw smell vanishes.
  6. Mash cooked tuar dal & dilute with 2 glasses of water.
  7. Add the ground powder & dal water allow boiling for 3 to 5 minutes
  8. Keep closed to retain the flavour.
  9. Heat ½ teaspoon of ghee & add mustard seeds, allow spluttering.
  10. Add finely chopped tomatoes & sauté for 2 minutes.
  11. Add this to the rasam.
  12. Garnish with coriander leaves & serve hot with rice.



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