Ingredients
Tomato - 2 big (Finely chopped)
Tamarind - Size of small gooseberry
Thoor dhal (thuvaram paruppu) - 1/2 cup
Rasam Powder - 2 teaspoon
Asafoetida powder (perungaayam)
Coriander, Curry leaves
Salt - for taste
Green chilly - 1
Jeera - 1/2 teaspoon
Mustard - 1/2 teaspoon
Cooking of Thoor dhal (thuvaram paruppu)
- Thoroughly wash the Thoor dhal in water
- Put Thoor dhal in a vessel which can be accommodated in a pressure cooker. Add 1 tumbler of water in the vessel. Add a pinch of turmeric powder
- Cover the vessel with a plate
- Add 2 tumblers of water in the pressure cooker
- Leave the Pressure cooker heated until 3 sounds
Preparation
- Cook thoor dhal
- Prepare 2 tumblers of tamarind water by thoroughly sqeezing them
- Heat the tamarind water in a vessel
- Add finely chopped tomatoes, salt, asafoetida powder, green chilly
- Let it boil for 5 minutes
- Add rasam powder and boiled thoor dhal
- Let it boil for 3 minutes - until the smell of rasam powder goes away
- Add 3/4 (Three-Fourth) tumber of water
- Keep the stove in low flame.
- Wait till yellow effervescence occupies the top layer completely
- Turn off the stove
- In a separate pan, heat ghee and add mustard, jeera. Wait till the mustard bursts.
- Add this to rasam
- Finally add coriander and curry leaves
Thanks
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ReplyDeleteThanks, so much!
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