Tuesday, July 29, 2008

Rasam


Rasam or saar is another Konkani traditional dishes. Traditionally, toor dal is not added to it, but I add it as a thickening agent. It can also be had as a soup on a cold chilly day. Chana dal stock or the water used to boil chana or any vegetable stock can be added to the rasam to enhance the flavor.

Ingredients
1 1/2 tablespoon rasam powder
2 tomatoes
1/2 teaspoon tamarind concentrate
1 strand curry leaves
1 teaspoon mustard
5 pinches asafoetida
1/2 cup cooked toor dal (optional)
10 tablespoon coriander leaves (chopped)
chilli powder (optional)
salt for taste

Method

Chop tomatoes into small pieces. Add water in a vessel and add tomatoes, tamarind and rasam powder. Get to a boil and cook till the tomatoes are soft. Add toor dal and coriander leaves, salt and adjust chili powder and water as per desired consistency. Get to a boil again. Heat oil in a seasoning pan and add mustard seeds, asafoetida and curry leaves. Add the seasoning to the rasam. Serve hot with rice, curd and papad.


Preparation time: 20 minutes
Serves: 3-4