515. Rasam, with Coconut and without Tomato

We all know many types of Rasam. There is a traditional way for preparing rasam in temples.  They won’t use tomato for rasam. I tried  the rasam and  it tasted very well. I want to share the recipe with you all.

rasam

Ingredients required :

Tur dal – 1 tbsp

turmeric powder – 1/2 tsp

Gingerly oil – 1/4 tsp

Scrapped coconut – 1 tbsp

Tamarind – A small lemon size

Dhania – 1/2 tsp

Channa dal – 1/2 tsp

Methi – 1/2 tsp

Dry red Chilli – 4

Jeera- 1/2 tsp

Kala Mirch – 1/2 tsp

Mustard – 1/2 tsp

Hing – 1/4 tsp

Ghee – 1/2 tsp

Salt – 1/2 tsp

Jaggery powder – 1/4 tsp

Corriander leaves – a small bunch

Curry leaves – Little

Method of preparation :

Soak tamarind in hot water for half an hour. Cook tur dal with gingerly oil, turmeric powder & one cup of water, in a pressure cooker. Mash it with a ladle, when it is hot. Dry roast  dhania, channa dal, methi, red chilli, jeera and  kala mirch, without adding oil. When it becomes cool, add the coconut and grind it to a paste. In a kadai, do seasoning with mustard and hing using ghee. Add  tamarind water and salt. When it becomes to boil, add the paste. When everything mix well, put jaggery powder and mashed tur dal. After 5 minutes, put corriander leaves and curry leaves & switch off the gas.  A very tasty  rasam is ready. The aroma of the rasam and its watery texture are suitable for all to eat with rice as well as drink alone.

 

 

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