1.Add tomatoes, coriander leaves, curry
leaves and peppercorns to the dal water (the water from the
boiling lentils) and boil till tomatoes are cooked. Add cooked Dal
and mash the ingredients. Strain through a sieve. (Rasam)
2 Heat oil, add mustard seeds and cumin.
3.When spices crackle add the remaining ingredients for
tempering. Add strained Rasam to it. Add salt and boil for 5-10
minutes.
4.Remove from heat, add lime juice and check the seasonings.
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Did you know ??
Rasams were not used as
starters initially there were more famous as taste enhancers, now
today milder varieties of Rasams are served as starters.
Variations are brought about by flavors and the most common are
garlic, lemon and pepper.
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