Rasam

Hello!

I've been at home for a week now, and I was dying of boredom. I've never been at home for so long with nothing to do.

So, to kill time, and do something useful, I stumbled into the kitchen yesterday morning. I've taken over as the official cook of the family for the time being. Pray for my folks :P

Now that you know the story. I will begin my culinary journey. This one is for Ki. The Lady who wants to learn to make Rasam. Here we go :D

Rasam

Ingredients:

For the Rasam:

1/2 a cup of Toor Dal.

A lemon sized ball of Tamarind.

2 Small Tomatoes.

1 tsp: Dhaniya Powder

1 tsp: Jeera Powder

1 tsp: Turmeric Powder

1 tsp: Pepper Powder

1/2 tsp of Chilli Powder

1 tsp of salt.

1 pinch of hing/ perungayam

For the Tempering:

1 tsp mustard seeds

1 tsp jeera / jeeragam

1 tsp of oil.

How to Make Rasam:

Soak the lemon sized ball of tamarind in a small bowl of water, for 10mins. Squeeze out the juice and keep it aside.

Pressure cook the dal, in equal quanities of water. Don't throw away the water.

Now, add the tamarind water in a vessel, add turmeric powder, Jeera, chilli powder, pepper powder, dhaniya powder and Tomatoes and heat them. Wait until the raw taste fades away.

Add the cooked dal along with the water and bring to a boil.

Finally heat oil in a small kadai, add the mustard and jeera seeds. Wait until they splutter and pour over Rasam.

You can have it with Cooked Rice and Potato Curry :)