September 26, 2015

Rasam for Guests


An easy and lip smacking rasam that is very easy to make without Rasam powder. The highlight of this rasam is that till the last serve it maintains the same consistency. Usually when we add boiled thur dal to usual rasam, after few serves it becomes thick at the bottom and loses the soup consistency. So whenever I have guests at home I make this rasam which can be served with rice or as soup in bowls....


CLICK HERE TO SEE RECIPES OF 20 VARIETIES OF RASAM

Pre time: 05
Cooking time: 08
Serves 6 people


Ingredients for making Rasam for Guests:


Thin Tamarind juice from a lemon size tamarind 600 ml
Turmeric powder 1/4 tea spoon
Hing powder 1/4 tea spoon
Salt to taste


For Sauteing:


Ghee 1/2 tea spoon
Mustard seeds 1/2 tea spoon
Cumin seeds1/2 tea spoon


For Grinding:


Coriander seeds 3 tea spoons
Thur dal 2 tea spoons
Tomatoes chopped 2
Garlic pods 5 or 6
Red chillies 3
Pepper corns 1 1/2 tea spoons
Cumin seeds 1/2 tea spoon
Curry leaves 2 tb spoons
Ghee 1 tea spoon



How to make Rasam for guests?

Heat a pan with a tea spoon of ghee. Fry the coriander seeds, thurdal, peppercorns, red chillies and cumin seeds till the dal becomes golden colour. 

Now add the garlic, curry leaves and tomatoes and fry for two more minutes and keep it aside.















After it gets cooled down grind it with water to paste. Mix it with the tamarind juice. Add required salt to it and keep aside.















Now heat a pan with ghee and saute it with mustard seeds and cumin seeds. After it splutters add the turmeric powder and hing powder.

Pour the Rasam to it. Wait till it boils to give out bubbles and switch off the stove.

Garnish with coriander leaves.







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