Ingredients:
Toor dhal - 1cup
Tamarind - 1 small lemon size
Tomato - 1 small size
Rasam Powder - 1tbsp
Asafoetida - small piece
curry leaves - few
coriander leaves - few
turmeric powder - a pinch
mustard seeds - 1/2tsp
cumin seeds - 1/2tsp
ghee - 1tsp
salt for taste
Method to prepare paruppu rasam:
1. Soak tamarind in small size bowl with water for about an hour. If you need to rush, then use hot water and soak for about 15mins.
2. Pressure cook toor dhal for about 3-4whistles. Once it is cooled, mash it and keep it aside.
3. Take the eeya chombu (nothing but a vessel), add filtered tamarind juice, turmeric powder, chopped tomato, rasam powder , asafoetida, salt and allow it to boil for about 10 minutes.
4. Once the raw smell of rasam powder & tamarind is gone, add mashed dal into it.
5. Make the gas stove simmer, and wait till the foam begins to develop. It should not get boiled and you will feel nice aroma of paruppu rasam. Thats when you have to switch off the stove.
6. Take a pan and add ghee, once heated add mustard seeds to crackle.
7. Then add cumin seeds to get roasted followed by curry leaves. Add this on top of rasam and garnish with coriander leaves.
8. Tasty paruppu rasam is ready. Serve with hot rice.
Cookingly yours,
ram
If you are interested in buying Quilling Earrings pls visit my website: http://www.quillkart.com
Toor dhal - 1cup
Tamarind - 1 small lemon size
Tomato - 1 small size
Rasam Powder - 1tbsp
Asafoetida - small piece
curry leaves - few
coriander leaves - few
turmeric powder - a pinch
mustard seeds - 1/2tsp
cumin seeds - 1/2tsp
ghee - 1tsp
salt for taste
Method to prepare paruppu rasam:
1. Soak tamarind in small size bowl with water for about an hour. If you need to rush, then use hot water and soak for about 15mins.
2. Pressure cook toor dhal for about 3-4whistles. Once it is cooled, mash it and keep it aside.
3. Take the eeya chombu (nothing but a vessel), add filtered tamarind juice, turmeric powder, chopped tomato, rasam powder , asafoetida, salt and allow it to boil for about 10 minutes.
4. Once the raw smell of rasam powder & tamarind is gone, add mashed dal into it.
5. Make the gas stove simmer, and wait till the foam begins to develop. It should not get boiled and you will feel nice aroma of paruppu rasam. Thats when you have to switch off the stove.
6. Take a pan and add ghee, once heated add mustard seeds to crackle.
7. Then add cumin seeds to get roasted followed by curry leaves. Add this on top of rasam and garnish with coriander leaves.
8. Tasty paruppu rasam is ready. Serve with hot rice.
Cookingly yours,
ram
If you are interested in buying Quilling Earrings pls visit my website: http://www.quillkart.com
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