A delicious Rasam popular in parts of Tamil Nadu made using sour curd and masala. Best served with hot rice.
Ingredients:
Toor Dal – 1/4 cup
Tomato – 1, medium, quartered
Salt as per taste
Sour Curd – 1/2 cup, whisked smooth with 1/2 cup water
Coriander Leaves – 1 tblsp, chopped
For the Masala:
Ghee – 2 tsp
Dried Red Chillies – 4
Coriander Seeds – 1 tsp
Toor Dal – 1 tsp
Fenugreek Seeds – 1/4 tsp
Black Peppercorns – 1/4 tsp
Asafoetida Powder – 1/2 tsp
For Tempering:
Ghee – 2 tsp
Mustard Seeds – 2 tsp
Jeera – 1 to 2 tsp
Dried Red Chillies – 2, broken
Curry Leaves – few
Method:
1. Wash the toor dal and drain.
2. Pressure cook with 1/2 cup of water for 5 minutes.
3. Heat ghee for masala in a frying pan.
4. Add the rest of the masala ingredients.
5. Fry over low heat till dal turns golden.
6. Cool and grind to a smooth consistency, adding 2 tblsp of water.
7. Keep aside.
8. Add 1 cup of water, tomato and salt to the cooked dal.
9. Simmer over moderate heat for 4 minutes till tomato is tender.
10. Add the masala and simmer for another 2 minutes.
11. Heat ghee for tempering and fry the tempering ingredients for a minute.
12. Add it to the rasam.
13. Turn off the heat.
14. Pour the whisked curd and mix well.
15. Garnish with coriander leaves.
16. Serve hot with rice.
