KONGUNADU DAL RASAM
I've promised to post my MIL's rasam recipe for Suvai looooong back... here is the recipe for her Kongunadu dhal rasam...
1. Cook dhal with lotsa water and turmeric,vilakennai(few drops). Once the dhal is well cooked, drain 1 cup of the dhal water and keep aside for making rasam.
2. Crush 3 garlic pods and chop 3 shallots.
3. Add tamarind juice from a small gooseberry sized tamarind and add it to the dhal water.
4. Also add 1/2 tsp kongu masala pwd,asafoetida,generous amts of curry leaves and coriander leaves roughly torn,salt.
5. Heat 1/2 tsp oil. Splutter mustard and the add the garlic,onions and 1 dry red chilly and saute for a min. Garlic shouldn't turn brown.
6. Add the dhal water and let it foam.
7. Switch off flame and add 1/4 tsp(or a lil more) coarsely ground jeera-pepper powder.
8. Yummy rasam is ready to serve.
Note.
1.This rasam should be slightly sour-meaning u should be able to feel the sourness the moment it hits the tongue.
2. The rasam should be made imme(within 2-3 misn) after adding tamarind n stuffs to the dhal water. Else the taste will change significantly she says.
I've promised to post my MIL's rasam recipe for Suvai looooong back... here is the recipe for her Kongunadu dhal rasam...
1. Cook dhal with lotsa water and turmeric,vilakennai(few drops). Once the dhal is well cooked, drain 1 cup of the dhal water and keep aside for making rasam.
2. Crush 3 garlic pods and chop 3 shallots.
3. Add tamarind juice from a small gooseberry sized tamarind and add it to the dhal water.
4. Also add 1/2 tsp kongu masala pwd,asafoetida,generous amts of curry leaves and coriander leaves roughly torn,salt.
5. Heat 1/2 tsp oil. Splutter mustard and the add the garlic,onions and 1 dry red chilly and saute for a min. Garlic shouldn't turn brown.
6. Add the dhal water and let it foam.
7. Switch off flame and add 1/4 tsp(or a lil more) coarsely ground jeera-pepper powder.
8. Yummy rasam is ready to serve.
Note.
1.This rasam should be slightly sour-meaning u should be able to feel the sourness the moment it hits the tongue.
2. The rasam should be made imme(within 2-3 misn) after adding tamarind n stuffs to the dhal water. Else the taste will change significantly she says.
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