Mangalore rasam
Mangalore rasam recipe in the indian category
Recipe ingredients:
- Tuvar dhal (thuvaram paruppu) – 1/2 cup.
- Tamarind – lime size.
- Tomatoes – 2
- Green chillies – 1
- Rasam Powder – 3 teaspoons
- Sugar – 2 teaspoon (optional) – 2-1/2 tsp.
- Salt – 1-3/4 teaspoon
- Turmeric powder – 1/4 teaspoon
- Ghee – 1 teaspoon
- Red Chilli – 1
- Mustard seeds – 1 teaspoon
- Black gram dhal – 1/2 teaspoon
Recipe method:
- Pressure cook tuvar dhal with one cup of water and a pinch of turmeric powder for ten minutes – when cold, mash well.
- Soak tamarind in two cups of water for ten minutes, squeeze and strain out the liquid.
- Boil tamarind water with turmeric powder, slit green chilli, tomatoes (chopped) salt and sugar till the raw smell of tamarind disappears and the tomatoes are cooked.
- Add the mashed dhal, two and a half cups of water, and the rasam powder and boil for five minutes till slightly thick.
- Add curry leaves and coriander leaves.
- Remove from fire.
- Heat ghee in a pan, add the mustard seeds, red chilli and black gram dhal.
- When mustard seeds splutter add hing powderpour the seasoning over the rasam.
- Serve rasam hot with steaming rice and papads.
Tags: mangalore, rasam, recipe, indian, recipes, cooking