3 September, 2017
RASAM
After eating this what I felt is, this is the authentic and traditional rasam. And what we, the people of Karnataka prepare is known as saaru. And rasam and saaru both are very different from each other, though the set of ingredients used are more or less same.
They both don’t even look similar and taste also differs a lot. Set of less ingredients are used in rasam compared to saaru. Today I followed the recipe by Kishore D Reddy.
Ingredients :
- Pigeon peas/togaribele/arahar dal – 1/4 cup
- Tomato – 2 medium sized
- Tamarind juice – 1 tbsp
- Salt to taste
- Water – as needed
To dry roast and powder :
- Black pepper corns – 1/2 tsp
- Cumin seeds – 1/2 tsp
- Coriander seeds – 1 tsp
- Whole red chilli – 4 nos., byadigi (non spicy)
For tempering :
- Ghee – 1/2 tbsp
- Mustard seeds – 1/4 tsp
- Curry leaves – few
- Coriander leaves – 2 tbsp
PROCEDURE :
- Cook pigeon peas/togaribele/arahar dal in a cooker adding enough water till very soft
- Dry roast and grind into fine powder all the ingredients under the heading “to dry roast and powder”
- Chop and grind tomato to make fine paste adding little water, transfer to vessel and boil it
- When it starts boiling, add in cooked and mashed lentil/dal, ground powder, tamarind juice and salt
- Meanwhile prepare tempering with the ingredients under the heading “for tempering”
- Mix and boil well, remove from the fire and add in prepared tempering, Serve with hot rice
