ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.
This is my sister's way of preparing rasam. Easy to prepare, and it will awake your taste buds!
Ripe tomato - 1
Grated coconut (optional) - 1 tbsp
Moong dal - 1/4 cup
Rasam Powder - 1 1/2 spoon (or, simply you can use sambar powder)
Chopped coriander leaves - 1 tbsp
Few curry leaves
Tamarind pulp or lemon squeeze - as per taste
Sugar / jaggery - 1/4 tbsp
Salt - for taste
For seasoning: dry red chilly - 1, oil - 1 tbsp, cumin seeds - 1/2 tbsp, mustard seeds - 1/2 tbsp, pinch of turmeric, asafoetida
Finely chop 1 tbsp tomato and keep it aside.
Chop the remaining tomato into big pieces. Pressure cook them along with moong dal, pinch of turmeric and 2 - 3 drops of oil, by adding enough water. After 1 whistle, switch off the flame and allow it to cool down. Grind this dal mixture in mixie for 1/2 minute into smooth paste. You can add 1 tbsp of grated coconut while grinding, if you want.
Heat oil in a pan, add the dry red chilly, mustard seeds, cumin seeds, asafoetida and turmeric. Once it splutters, add the finely chopped tomato and saute for a while until it becomes smooth.
Then, add the rasam powder or sambar powder and the ground mixture. Aslo add tamarind pulp, salt, sugar and enough water to make the rasam thin.
Once it starts boiling, add the chopped coriander and curry leaves, and little hing or asafoetida. Allow it to boil for 5 minutes and remove from flame. Serve with hot rice.