Dear All,
Before I list the ingredients and method, let me share the benefits of home made Rasam.
We are not using any ready made rasam powder available in stores in preparing this Rasam, we are using ingredients like Jeera, Black Pepper, Garlic n Hing which are believed to aid in digestion, helps in curing cold n soothes the sore throats while suffering from cough n more over good to activate taste buds after recovering from fever...As it is good to have daily during winter with hot rice n home made ghee...n more over does not take much time to prepare :)
Ingredients
Togari bele/Toor dal - 1/2 cup
Tomato - 1/2
Water - 1 to 1and 1/2 cup
Few drops of oil
pressure cook all the above ingredients until 2-3 whistles, smash the cooked dal n tomato into smooth paste.
Now roughly crush 1/2 sp Jeera, 8-10 Black pepper corns n 3-4 pods of Garlic with the help of mortar and pestle and add to the cooked dal and heat on medium flame. Add Salt as per the requirement, about a 1/4 sp of tamarind pulp and a big grape fruit size of Jaggery bring it to boil.
Now, don't forget to finish the Rasam with a tadka/tampering with a spoon of oil, Mustard seeds, broken Red chilies, Few Curry leaves n a big pinch of Hing. Garnish with fresh cilantro n server with hot rice and spoon of ghee.
Before I list the ingredients and method, let me share the benefits of home made Rasam.
We are not using any ready made rasam powder available in stores in preparing this Rasam, we are using ingredients like Jeera, Black Pepper, Garlic n Hing which are believed to aid in digestion, helps in curing cold n soothes the sore throats while suffering from cough n more over good to activate taste buds after recovering from fever...As it is good to have daily during winter with hot rice n home made ghee...n more over does not take much time to prepare :)
Ingredients
Togari bele/Toor dal - 1/2 cup
Tomato - 1/2
Water - 1 to 1and 1/2 cup
Few drops of oil
pressure cook all the above ingredients until 2-3 whistles, smash the cooked dal n tomato into smooth paste.
Now roughly crush 1/2 sp Jeera, 8-10 Black pepper corns n 3-4 pods of Garlic with the help of mortar and pestle and add to the cooked dal and heat on medium flame. Add Salt as per the requirement, about a 1/4 sp of tamarind pulp and a big grape fruit size of Jaggery bring it to boil.
Now, don't forget to finish the Rasam with a tadka/tampering with a spoon of oil, Mustard seeds, broken Red chilies, Few Curry leaves n a big pinch of Hing. Garnish with fresh cilantro n server with hot rice and spoon of ghee.
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