Mambazha rasam is one of the most flavourful and delicious Rasam to have with hot steaming rice and also be sipped as an appetizing soup and relished.....
Firm Mango fruit 1 (Peel the skin and chop them to small cubes) Tomato chopped from 1 tomato Tamarind juice 300 ml ( 2 cups) from Gooseberry size Tamarind Green chillies 2 Boiled Thur dal (Pressure cooked thur dal) 2 tb spoons Hing powder 1/4 tea spoon Turmeric powder a pinch Salt to taste Ghee 2 tea spoons Coriander leaves and curry leaves
For Rasam Powder:
Dry roast the following in medium flame for 3 to 5 minutes and grind to powder:
Heat a pan with ghee. Saute it with mustard seeds. Once they splutter add the curry leaves and green chillies and stir. Now add the chopped mango and tomato pieces to it and fry in medium flame for 1 minute.
Pour the tamarind juice and add salt, turmeric powder and hing powder. Once they boil well and raw smell of tamarind goes add the powder and mix well. Dilute the boiled dal with a cup of water and pour into the boiling rasam. Switch off the stove after a minute. Garnish with coriander leaves.
0 Yorumlar