Rasam varieties‎ > ‎

Pudina Rasam


Ingredients:

Tuar dal – 5 teaspoons

Coriander leaves – 2 teaspoons

Tempering:

Ghee – 1 teaspoon

Mustard seeds – 1 teaspoon

Garlic – 2 cloves (finely chopped)

Grind to paste:

Salt – 2 teaspoons

Turmeric powder – ¼ teaspoon

Tomato – 1 roughly chopped

Tamarind – small lemon sized

Roast and Grind:

Mint leaves – 2 sprigs

Coconut – 2 teaspoons (grated)

Curry leaves – 10

Pepper – 1 teaspoon

Cumin leaves – 1 teaspoon

Coriander leaves – 1 teaspoon

Red chillies - 2

Method:

  1. Pressure cook tuar dal for 4 to 5 whistles and keep aside.
  2. Add 2 cups of water to the ground tomato paste and allow boiling until raw smell vanishes.
  3. Mash cooked dal nicely and dilute with 2 cups of water.
  4. Add this along with the ground powder to the rasam and allow boiling until bubbles form on surface.
  5. Add tempering and garnish with coriander leaves.
  6. Serve hot with rice, can also be served as an appetizer.

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

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