Andhra rasam is popular for its exotic taste, the blend of pure spices with garlic makes all the difference. On a rainy day, this will be a good food with steaming hot rice , pickle and a few papads.
Among the various kinds of rasams I prepare, this has been the favourite of my son. Well, frankly, I do not know, how long he shall relish it, for all things should change. Here, the whole spices are dry grinded with garlic and used as the rasam powder. Tamarind pulp is boiled and later the cooked dal is mixed to it with adequate amount of water. This post is part of blog hop team Culinary Hoppers with the theme “Regional Cuisine”. My earlier post is here.
Tuvar dal 1 small cup
oil 1 tsp
mustard seeds 1/2 tsp
turmeric powder 1/2 tsp
asafoetida a pinch
curry leaves a few
tamarind a small ball
coriander seeds 2 tsp
pepper 1 tsp
garlic 6 cloves
red chilli 2
salt to taste
Pre requisites :
Chop the tomato to small pieces.
Extract the pulp of tamarind.
Dry grind coriander seeds, pepper and garlic in the mixer.
Cook the tuvar dal in pressure with adequate amount of water.
Take a tip :
- If you want more spicy, grind one red chilly along with the spices.
- To make it gluten free , avoid using asafoetida.
Take a small pan and add oil to it. Make the seasoning and add the tomato pieces to it along with salt and some water. Let cook. Add tamarind pulp to it. Let boil. Then,add the pounded mixture to it. Let the smell of the spices infuse into it. Mash the cooked dal well with the ladle. Put it into the boiling mixture. Add water to the required consistency. Let boil on a slow flame. Andhra rasam is ready to serve. Ideal with hot rice.
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