Cuisine: Andhra Pradesh state of India
Ingredients:
Toor dal (split bengal gram) – ½ cup
Coriander seeds – 2 teaspoons
Tamarind – lemon-sized
Curry leaves – 3 springs
Green chili – 2
Dry red chili – 4
Tomato – 1
Whole onions – 6 tiny
Water – 1 litre
Salt – as required
Jaggery (optional) – 1 teaspoon
Seasoning:
Oil – 2 teaspoons
Curry leaves – 2 sprigs
Mustard seeds – ½ teaspoon
Cumin seeds – ½ teaspoon
Garlic – 10 cloves
Method:
Soak tamarind for 5 Minutes. Peel the onions and make 2 cuts (like a plus mark) on the bottom of the onion. In a pot, put water and add toor dal, coriander seeds, curry leaves, green chilies, dry red chilies, tomato, and whole onions. Cook till the dal is soft. Then add soaked tamarind and salt. Cook for 5 minutes. Then turn off the stove. In a kadai / pan, heat oil. Add mustard seeds, cumin seeds, and garlic cloves. Sauté until garlic cloves turn golden brown. Then add curry leaves and turn off the stove. Strain the cooked tamarind and dal water. Add the seasoning and jaggery to the strained water. Serve Tamarind rasam hot along with rice.
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