Tuesday, March 9, 2010
Dhal Rasam (பருப்பு ரசம் )
1.Cooked tuvar dhal - 1 cup
2. Ripen Tomatoes - 2 no's
3.Tamarind - gooseberry size
4.Crushed Garlic pods - 4 no's
5.Hing - a pinch
6.Turmeric powder - 1 tsp
7.Jaggery - 2 tsp
8.Rasam Powder - 1 1/2 tbsp
9.Chopped coriander leaves - few
10.Salt - to taste
1.Oil - 2 tsp
2.Mustard seeds - 1 tsp
3.Curry leaves - few
1.Boil the water in the pot and cook the ripen tomatoes , tamarind with little bit of salt for 15 mts in medium fire.
2.Leave it to cool and Squeeze the tomatoes ,tamarind nicely. Meanwhile cook the tuvar dhal in the cooker.
3.Add the hing, turmeric powder, jaggery , salt and crushed garlic pods (crush the garlic with skin) with the tomato and tamarind juice , allow it to boil in medium fire.
4.Leave it to boil for 5 mts and then add the rasam powder cook it in medium fire for 5 mts ( after adding the rasam powder dont allow it to boil).
5.Now add the cooked dhal into the rasam and cook it for 5 mts.
6.Lastly season the mustard seeds and curry leaves with little bit of oil and pour it on the top of Rasam.
7.Now sprinkle the chopped coriander leaves on top of the rasam and close the lid. After 5 mts if you open the lid means it will gives nice aroma of rasam.
8.We enjoyed the paruppu rasam with rice and shrimps thokku for our dinner.
The consistency of the rasam should be watery if it is thick after adding the dhal means add the hot water little bit. My paruppu rasam turned thick i added hot water to make it right. I dont hv coriander leaves this time or else i wont miss it for the rasam. Boiling tomatoes and tamarind with little bit salt makes easier way to squeeze .Adding jaggery gives nice taste to the rasam, you will get the sweet and sour taste.