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Hi,
This is Mrs. Vidya Chinmaya with you people! I and my husband with two daughters are staying in Kuwait. I would like to share my recipe of Mangalorean's style Rasam to you. Whenever I invite my friends for food I serve them with this rasam along with other dishes, they say it is very very tastier.
E-mail : vidyachin@hotmail.com
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Mangalorean's style Rasam
Ingredients
Toor daal 1/4 cup
Properly ripened Tomatoes 3
Coriander leaves
Curry leaves - 8 leaves
Dhaniya seeds 2 tea spoon
Methi seeds 1/2 tea spoon
Jeera 1/4 tea spoon
Asafoetida about the size of medium pearl
2 drops of Coconut Oil
2 tea spoons of Ghee
Mustard seeds 1/4 tea spoon
Red chillies 6-8 depending upon the hot preferred.
Salt for taste
Small piece of Jaggery
Method :
- Steam cook the toor dal and keep it aside.
- Fry Red chilli, dhaniya seeds, methi, jeera, Asafoetida and 4 leaves of Curry leaves with 2 drops of coconut oil until methi's colour changes into brown. Let it cool and then make it into nice powder.
- Put the cut tomatoes to boiled toor dal and add 1/2 litre of water to it and also add the above prepared rasam powder and start boiling.
- Add salt, jaggery, and coriander leaves to the boil. Wait till the tomatoes gets cooked and then keep it aside.
- Take little ghee with mustard seeds, small pieces of red chilli, powdered Asafoetida and fry it with Curry leaves. When the frying gets over put this into the above cooked rasam and close the lid.
- Garnish with chopped coriander leaves.
It can be served for 4-6 members.
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