Monday, May 9, 2011

Onion Rasam

2 big onions
1 tomato
1/4 cup tamarind juice
1 cup boiled toor dhal
2 spoons coriander seeds/powder
4-5 dry chilly
1/4 spoon cumin seeds
1/4 spoon pepper corn
2 garlic pods
1 spoon mustard
few springs curry leaves
2 spoon oil
salt as per taste.

In a pan add tamarind juice and boiled toor dhal and keep on low flame.
Make a fine paste of coriander seeds/powder, garlic, dry chilly, cumin seeds and peppercorn by adding little water.
Once bubble forms in tamarind and toor dhal add salt and the ground mixture and a glass of water.
In a different pan heat oil add mustard when it splutters add curry leaves, onion, when onion changes colour add tomato.
When tomato softens pour the prepared tempered items to boiling tamarind and toor dhal rasam.
Increase the flame and let it boil for 5-10 mins or till raw smell goes.
Serve hot with rice and dollop of ghee.

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