Rasam is south Indian dish, very good for digestion.
I posted many variety rasam this one is the famous chef Damu’s Recipe.
Mouthwatering flavorful rasam.
Toor Dal – 100 gram
Lemon – 2 nos
Asofeotida – 2 pinches
Turmeric powder – ½ tspn
Tomato – 1 no
Rasam pwd – 1 tspn
Coriander leaves – few
Green chilli – 1 no
Ghee – 1 tspn
Mustard seeds – ½ tspn
Curry leaves – few
Garlic – 2 pod
Wash toor dhal and add 2 glasses of water, turmeric pwd 3 in a pressure cooker after 3 to 4 whistles. Let the steam to settle and mash it well.
Take a thick bottom vessel and add chopped tomato, salt, rasam pwd , green chilli and add 1 cup of water and boil for 5 minites, add cooked and boil about 5 minutes.
Finally temper the above given ingredients pour it into rasam and squeeze out two lemons. Garnishing with coriander leaves and curry leaves.
Wash the dal ,In a cooker add dal , 2 cup of water, turmeric pwd ½ tspn rasam pwd, tomato , asafetida close the lid and leave 3 to 4 whistles. After pressure release mashes it well.
In a wok add ghee temper with mustard, garlic, curry leaves and pour it into cooked rasam and squeeze out two lemons. Garnishing with coriander leaves and curry leaves.
Linking to srivalli's Cooking from cook book chellange.