Monday, March 14, 2011

Carrot Rasam

Tur Dhal - 1/4 cup
Carrot - 1
Tomato - 1
Peppercorns - 1/4 tsp
Cumin seeds - 1/2 tsp
Turmeric powder - 1/4 tsp
Hing - a pinch
Curry leaves (for grinding) - 1 or 2
Tamarind paste (opt) - as req
Ghee or oil - 1 tsp
Mustard seeds - 1/2 tsp
salt - as req
Coriander pdr - 1 tsp
Coriander leaves for garnish - as req

Pressure cook Tur Dhal, Carrot, Tomato, little water for 2 whistles. Once the pressure leaves, open the cooker and cool it. To this add peppercorns, cumin seeds, turmeric powder, hing, a couple of curry leaves and grind it. Keep this ground paste aside.
In a pan, add some ghee or oil. To the heated oil, add mustard seeds. After the mustard seeds splutter add curry leaves, the ground paste, salt, water, a tsp of coriander pdr. You can also use some tamarind paste now (opt). Once the rasam comes to a boil, garnish with some coriander leaves and then switch off the flame.

Tip of the day: The best way to store celery is to wrap it in a aluminium foil and put it in the refrigerator - it will keep for weeks.

1 comment:

  1. This is very different rasam recipe. Healthy too. Will try it.