Categories
Daal Healthy food

(126) Rasam

Ingredients

  • 750 ml. water.
  • ½ cup Lentils. (Tur dal)
  • 4 Tomatoes.
  • 2 tbsp. Rasam powder.
  • 1 tbsp. finely chopped coriander leaves.
  • 1 tsp. Ginger paste.
  • 1 tsp. Green chili paste.
  • ½ tsp.Turmeric powder.
  • ½ tsp. Red chili powder.
  • ½ tsp. Coriander Cumin powder.

Tampering ingredients

  • 2 tbsp. Til oil.
  • ½ tsp. Cumin seeds.
  • ¼ tsp. Mustard seeds.
  • ¼ tsp. Fenugreek seeds.
  • 8-10 Curry leaves.
  • ⅓ tsp. Asafoetida powder.
  • 2 whole red chilies.

Method

  1. Wash dal twice and cook upto 3 whistles.
  2. Pierce fork in tomato and hold it with fork in flame.
  3. Roast all 4 tomatoes and remove burnt skin of the tomatoes.
  4. Make a pulp of the tomatoes and keep aside.
  5. After pressure is released, open the lid and churn the dal with the help of churner.
  6. In sauce pan mix dal, pulp of tomatoes and all other ingredients .
  7. Again churn with the churner and keep the sauce pan on gas stove .
  8. After 2-3 boils turn the stove on slow flame.
  9. Simultaneously heat oil in tadka pan.
  10. Add Mustard seeds and wait for crackling sound. Add Fenugreek seeds
  11. Add Cumin seeds, Asaphoitida powder, Curry leaves and dry whole red chilies.
  12. Pour tadka in Rasam and give one more boil . Turn off the flame.
  13. Add Coriander leaves and serve hot.
  14. Serve with Moongdal Vada or Udad dal Vada or Handvo along with Coconut Chutney.
  15. Serve with love and smile.
Ingredients for Rasam.
Roasted tomatoes
Burnt skin remove
1 cup pulp from 4 tomatoes
Rasam

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By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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