Ingredients:
Moong Dal - 1 cup
Onions - 4
Green Chillies - 4
Tomato - 2 (small)
Turmeric - 1/4 tsp
Salt to taste
Lemon - 1-2 (as per taste)
For Talimpu:
Ghee - 2 tsp
Dry red chilli - 2, Fenu greek, cumin and mustard seeds - 1/4 tsp each, Curry leaves
Coriander leaves
Method:
Moong Dal - 1 cup
Onions - 4
Green Chillies - 4
Tomato - 2 (small)
Turmeric - 1/4 tsp
Salt to taste
Lemon - 1-2 (as per taste)
For Talimpu:
Ghee - 2 tsp
Dry red chilli - 2, Fenu greek, cumin and mustard seeds - 1/4 tsp each, Curry leaves
Coriander leaves
Method:
- Pressure cook moong dal upto 3 whistles or till dal becomes soft. Blend the dal to make fine paste.
- Slit green chillies, cut tomatoes and onions into four.
- Cook onions, tomatoes, green chillies in water till they are tender.
- Add salt, turmeric, dal and sufficient water then bring it to boil.
- Lastly add lemon juice and cook for 1 minute.
- Heat ghee in a pan, add all talimpu ingredients and fry till mustard crackles.
- Pour this on rasam.
- Rasam must be thin and garnish with coriander leaves.
- Serve with rice.
- Generally, we will prepare this rasam in summer.
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