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