Puli rasam

Recipe Source: Chef Damu

Puli rasam

Tamarind – one small lemon size

Water 400 ml

For coarsely grinding

Garlic

Whole pepper

Cumin

Curry leaves

For tempering

Oil or ghee

Mustard seeds

Methi seeds

Curry leaves

Whole red chilli

Method

Soak tamarind in a hot water extract the juice.

Coarsely ground garlic , curry leaves, cumin, whole pepper

Add this with tamarind juice

Heat oil in vessel temper with mustard seed, methi seed, curry leaves and whole red chilli

Add the tamarind mix and cook on low flame for 7 to 10 min ...bring to boil.  transfer it to a serving bowl garnish with coriander leaves

linking this to Srivalli's CCC chellange April 2017

Puli rasam, Tamirind rasam. Indian Soup

Lemon Rasam

Lemon rasam

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.

Ingredients

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

For tempering

Ghee – 1 tspn

Mustard seeds – ½ tspn

Curry leaves – few

Garlic – 2 pod 

Method

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.

My Method

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.