Though I make sure I cook from the same cuisine, at times it doesn’t work out that way. Fortunately when I was planning to make some authentic dishes from Athamma, I made something else for that theme and I ended up with a complete meal here. I was after Athamma to remember all the dishes her mom used to make. Finally she told that I could make while she says. Apparently the dal was so simple that even Hubby dear was making it. I couldn’t believe, but they both say so, I got to take their word for it.
the sequence won’t go wrong, yet when I was working on the pictures, she
comes and checks on the pictures and exclaims that couple of sequence
is wrong. She said she doesn’t add onion to the dal, while onions are
added to the rasam! Well, I told her that the camera clicking goes in
sequence and I showed her the proof that every time I washed my hand to
click a picture I was making sure I had them in order. Moreover I had
made the Rasam first than the dal!
I am going with how the pictures say, however Athamma says the Dal just
has garlic, jeera red chillies for tempering and no onions. Since I had
with onions, the dal surely tastes great!
|Rasam Powder for Tomato Rasam|
Rasam Masala Powder
Dry Red Chilies – 5 -6
Garlic – 5 -6 cloves
Cinnamon – 2″
Clove – 1
Whole pepper corns – 1/2 tsp
Coriander Seeds – 1 tbsp
Cumin Seeds – 1 tsp
Copra – 2 tbsp
For the Rasam
Ripe Tomatoes – 2 medium
Coriander Leaves handful
Curry leaves handful
Salt to taste
Red chilis – 2 long
Curry leaves few
Garlic – 4 -5 cloves
Oil – 2 tsp
Jeera – 1 tsp
How to make the tomato rasam
Lightly warm the ingredients for the rasam masala powder except the garlic. When cooled, grind into a smooth powder and keep it aside.
Mash tomatoes very fine in a bowl, add water as required.
Add the ground rasam masala powder along with coriander leaves, curry leaves.
Add it to a pan and bring to boil.
In another pan add oil, temper with red chili, garlic and curry leaves. Pour rasam into this and bring to a boil again.
Plain Dal or Sapidi Pappu
To be pressure Cooked
Toor dal – 1 cup
Garlic – 2 cloves
Red chili powder – 1 tsp
Roasted Coriander powder 1 tsp
Cumin powder – 1/2 tsp
Tomatoes – 2 medium
Coriander leaves handful
Oil – 2 tsp
Dry Red chiies – 4
Cumin seeds – 1/2 tsp
Onion – 1/4 of a small
How to make the Plain Dal
Wash and take the toor dal in a pressure cooker along with garlic, red chili powder, coriander powder, turmeric powder, tomatoes, coriander leaves, cumin powder. Add enough water to cover the dal. Pressure cook till the dal is well cooked. It normally takes me 4 whistles.
Once the pressure falls down, remove excess water to a bowl, churn the dal with lentil churner. Add the excess water and bring to boil. The dal has to be thick dal, so cook till excess water evaporates.
In another pan, heat oil and temper with all the ingredients. Once the onions sautes well, add the cooked dal and bring to boil. Adjust salt .
Serve with Steaming rice and Bendakaya Vepudu