Thursday, November 18, 2010
Dal water 1 cup( from cooked toor dal)
Tomato 2 chopped
Tamarind gooseberry size
Garlic 3 pods
Turmeric powder 1/4 tsp
Salt to taste
Rasam Powder 3 tsp
Coriander leaves few
For Seasoning :
Oil 1 tbsp
Mustard, urad dal, hing and curry leaves.
Boil tomato and tamarind in one cup of water for about 3 mins.When cool mix well and discard the skin of tomatoes and tamarind seed(if any).
Mix dal water, turmeric powder, rasam powder, salt to the above mixture.
Chop the coriander and crush the garlic with the skin.
Heat oil and start seasoning. Add the rasam water and leave to cook in medium flame.
Switch off the gas as soon as forth comes in rasam.Boiling the rasam for longer time will spoil the taste.
Add coriander and garlic at last.
Serve hot for white rice.
Note: Rasams loose its taste and aroma if boiled. Always add garlic with skin after switching off the gas.Rasam helps to ease digestion and keeps away cold.