Nimma rasam

Rasam powder

1 tbsp coriander seeds

½ tsp cumin seeds

1 tsp pepper

1 tsp mustard seeds

1 tsp fenugreek

4 to 5 red chillie

curry leaves

½ tsp urud dal

½ tsp channa dal

pinch asafoetida

Heat all the ingredients and ground, add a pinch of asafoetida.

60 g mysoor dal soak for a little

4 to 5 cups water

1 tsp mustard seed

curry leaves

4 to 5 garlic cloves

2 red chillie

2 tbsp oil

7 to 8 peppercorns

pinch turmeric

pinch asafoetida

100 g tomato cut into pieces

1 tbsp rasam powder

salt

1 tbsp coriander leaves

lime

Cook mysoor dal and water with turmeric. Strain the water and keep aside. Peel and mash the garlic and leave aside. Heat oil, mustard seeds and add garlic, red chilie, curry leaves, pepper, tomato and mysoor dal with the strained water. Add rasam masala, salt and lime juice. Keep removing froth and discard, bring it to a boil then simmer. Add coriander leaves and serve hot.

This recipe goes to side dishes from India.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First