Parippu Rasam/Rasam with Daal

Pin It

I feel that lunch is incomplete with some 'ozhichu koottan' (gravy, for lack of a better word) to go with it. The most common ones I make are sambhar, rasam and dal. It was gettng quite boring so this weekend, I decided to mix-n-match and make parippu rasam. I made the consistency slightly thicker than normal, the way I like it.



What I Used:

Toor dal/tuvar dal - 1/4 cup
Tamarind paste - 2 tbsp
Rasam Powder - 2 tsp
Red chillies - 4
Turmeric - 1/2 tsp
Crushed garlic - 8 cloves
Water - 1 1/2 cups

How I Made It:

1. Pressure cook the dal well with turmeric. Once done, mash it well and keep aside.

2. In a little oil, cackle the mustard seeds, add the red chillies and garlic and fry for a minute. Then add the rasam powder and fry for another minute.

3. Mix the dal and add the tamarind paste with the water. Adjust the water at this stage to have the consistency you desire.

4. Bring water to boil, add required salt and remove from fire.

5. Garnish with fresh coriander leaves.

Serve hot with steamed rice.

Thanks to all those who commented on this post and told me about the JFI ingredient this month. I am really pleased to send this to Linda of Out of the Garden for JFI - Toor Dal.

This simple dish also goes to the event Powerless Cooking hosted by easycrafts of Simple Indian Cooking. The idea is to cook a dish without the use of any electrical appliances .

I am away for 5 days Diwali vacation but will be back next week with some entries to your events out there. Don't forget to keep sending in your entries to WBB #17 - Cornflakes. I will respond to your messages and emails as soon as I am back.

Tweet

Pin It