Ingredients
Kollu (HorseGram) - 2 tbsp
Tomato - 1, crushed
Tamarind - gooseberry size, soaked and extracted
Coriander leaves - few, finely chopped
Salt and hing as per taste
To Temper
Ghee - 1 tsp
Mustard seeds, methi seeds, curry leaves and red chilli as per taste and preference
To Grind to a coarse powder
Garlic - 2 or 3 cloves
Jeera - 1 tsp
Pepper - 1/2 tsp
Method
- Soak kollu overnight with enough water. Drain the soaked water, add fresh water and pressure cook for 3 whistles in high flame and simmer for 7-10 mins. Mash it well and set aside.
- Grind Garlic, jeera and pepper to a coarse powder.
- In a pan or vessel add the crushed tomato with enough water and add the coarsely ground powder, salt, hing and bring it to a boil. Then add the extracted tamarind water. When it starts to boil add the mashed kollu and the water along with it. Add chopped coriander leaves. Bring it to a rolling boil (i.e it should just start boiling) and turn off the flame.
- Do the tempering and pour it to the rasam. Serve hot with steaming rice.
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