Wednesday, 6 July 2011

Green gram dal rasam / The South Indian Soup. (Maami’s Corner)

Rasams have been a regular part of the Kerala, or rather South-Indian diet, both for vegetarians & non- vegetarians, alike. There are umpteen varieties, like lemon, tomato, pineapple, tamarind & dal rasam, for instance. In most dal rasams , the dal is cooked as and when the rasam is prepared.For this recipe, however, we can roast, powder & store the dal & use as and when required.    

                                          Courtesy: Seethalakshmi Mani

Green gram dal: 3 tbsps
Onion: 1 chopped fine
Tomato: 1 chopped fine
Garlic: 6 pods
Green chilli: 2
Turmeric powder: ¼ tsp
Tamarind pulp: 1 tbsp
Asafoetida: ¼ tsp
Mustard seeds: ½ tsp
 Dry red chilli: 2
Curry leaves few
Coriander leaves: 2 tbsps chopped
Oil: 2 tsps
Salt to taste
Jaggery:  a small piece

Dry roast green gram dal till dark brown, cool & powder.
Crush garlic & green chilli with a few curry leaves. Keep aside.
Heat oil in a deep pan, splutter mustard seeds, add red chilli & onion.
Put in asafoetida, turmeric powder, crushed garlic-chilli- curry leaves paste.
Fry well till fragrant .Now, .add chopped tomato .Saute till soft.
Mix tamarind pulp in 2 cups (400ml) water & pour into pan. Let it boil.
Put in the dal powder & stir well, simmer on low flame.
Add the coriander leaves & jaggery.
Adjust salt .Serve with rice.

By itself, a good appetizer too!

1 comment:

  1. Tried this..was a great combo with the quick fix pork vindaloo and easier and hassle free compared to the tomato based rasams.