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Rasam Cooking
Recipe
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Ingredients : |
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100 g
15 ml
4 g
5
10
1 g
30 g
a pinch
2-3
3 g
1
100 g |
lentils
(toovar daal), washed 100 g
oil
mustard
(raee) seeds
red
chilies, whole
curry
leaves
asafoetida
(heeng)
garlic,
crushed
turmeric
(haldi) powder
tomatoes,
quartered
peppercorns
green
chili, deseeded and slit
tamarind
(imli) pulp
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Method :
- Heat oil in a pan.
- Sauté mustard seeds till they crackle.
- Add whole red chilies, curry leaves, asafoetida
and garlic, stir for a few seconds.
- Add turmeric, lentils, tomatoes, peppercorns,
green chili, tamarind pulp and salt to taste.
- Stir in 1 liter of water.
- Bring to a boil and let it simmer until the
lentils are mashed.
- Serve hot as a starter or as an accompaniment to
a meal.
Serves 4
Preparation time : 30 minutes
Dessert time : 15 minutes
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