Jeelakarra Miriyala Rasam ~ Cumin Pepper Rasam!
Ingredients
- Toor Dal fistful or ladleful (app 50 gms)
- 2 inch Tamarind
- 1 medium Tomatoes
- 2 springs Curry Leaves
- 5 springs Coriander Leaves
- Salt to taste
Seasoning
- 1/2 tsp Mustard Dal + Urad Dal
- 4 pods Garlic
- Few Curry Leaves
- 1 - 2 Red Chillies
- A Pinch Asafoetida
- 30 gms Rasam Powder
- 1 tsp Oil
Instructions
- Normally, we pressure cook Toor dal for Sambar and Rasam together. If you are cooking Rasam alone, ensure you cook with enough water to get a well cooked dal.
- Soak tamarind in water and extract the juice.
- Once the dal is well cooked and mashed, in a bowl mix the dal, tamarind juice along with chopped tomatoes. Add salt, curry leaves, and coriander leaves. Add the required amount of water.
- Pressure cook for 1 whistle. Crush garlic along with the red chilies and curry leaves. This adds more flavour to the rasam.
- Heat a pan with oil. Temper with the seasonings. Then, add rasam powder. Fry for a min and gently add the boiled rasam. Bring to a boil and remove.
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