RASAM(SPICY SIDE DISH)
This is a most commonly used side dish for the second helping of rice. It has a thin soup-like texture, and is soury and spicy in its taste. Many varieties of rasam can be prepared. Given below is a simple variety.
Ingredients:
tur dal-1/2 cup,
tamarind-1 avla size,
tomatoes-3 nos,
rasam powder-2tsps,(Click on TAG ‘Curry Powders’ for details on preparation)
turmeric powder-1/2tsp,
mustard seeds-1tsp,
ghee-2tsps,
salt to taste,
hing powder-1/4tsp,
corriander leaves-1/4 cup(chopped) and
curry leaves.
Method:
Soak tamarind in half cup of water for 10mts. Remove pulp.
Cook tur dal to a soft texture and mash it.
Mix the tamarind pulp, rasam powder, turmeric powder, hing powder and the salt in 2 cups of water.
Clean and cut the tomatoes into small pieces and add to the above mix.
Boil the contents and then continue cooking on a low flame till the tomatoes become soft.
Add the cooked dal and sufficient water to get a thin consistency for the rasam and boil it for a minute.
Remove from the flame and do phannu(season) with mustard seeds and curry leaves in ghee.
Add the corriander leaves and close it with a lid.
Rasam is ready.