Dideer Rasam can be done quickly and easily . can have as starter and with Rice too.
Red chillies : 4 to 6
Tomatoes: 2 to 3 ( medium size)
Coriander Seeds : 2 Tea spoons
Fenugreek Seeds : 1/4 Tea spoon
Jeera : 1/2 Tea spoon
Turmeric : 1 pinch
Tamarind Pulp : 2 Table spoons
Mustard seeds : 1/2 Tea spoon
Salt : to taste
Coconut : 1 Table spoon ( Fresh )
Urd Daal : 1/2 Tea spoon
Asfoetida ( Ingh ) : a pinch
Oil : 1 Teaspoon
Ghee : 1 Tea spoon
Curry leaves: 6 to 8
Coriander leaves : 4 to 5 sticks.
Grind all the roasted mixture with little water and keep it aside .
Now keep a vessel on the fire. Heat for a minute and add oil. Add Mustard seeds and Urd daal . Let it spurt. Add curry leaves and cut tomatoes and squeezed tamarind pulp. Add turmeric. Mix well and leave it for boiling for 2 minutes. Add ground mixture of coconut and tour daal. Add salt to Rasam and boil for 5 minutes. Add coriander leaves and spoon full of ghee and serve Dideer ( quick ) Rasam with Hot Rice or as Soup..
4 to 5 Servings..
Things Needed
Tour Daal : 2 Table spoonsRed chillies : 4 to 6
Tomatoes: 2 to 3 ( medium size)
Coriander Seeds : 2 Tea spoons
Fenugreek Seeds : 1/4 Tea spoon
Jeera : 1/2 Tea spoon
Turmeric : 1 pinch
Tamarind Pulp : 2 Table spoons
Mustard seeds : 1/2 Tea spoon
Salt : to taste
Coconut : 1 Table spoon ( Fresh )
Urd Daal : 1/2 Tea spoon
Asfoetida ( Ingh ) : a pinch
Oil : 1 Teaspoon
Ghee : 1 Tea spoon
Curry leaves: 6 to 8
Coriander leaves : 4 to 5 sticks.
Method:
Keep a pan on the fire. Roast Toor daal until its brown. Shift it to a plate. Now roast fenugreek seeds until its brown and add coriander seeds roast for 2 minutes add curry leaves and jeera roast for 1 more minutes . Put off the gas . Add coconut and mix well. Mix with roasted Tour Daal . Let it cool .Grind all the roasted mixture with little water and keep it aside .
Now keep a vessel on the fire. Heat for a minute and add oil. Add Mustard seeds and Urd daal . Let it spurt. Add curry leaves and cut tomatoes and squeezed tamarind pulp. Add turmeric. Mix well and leave it for boiling for 2 minutes. Add ground mixture of coconut and tour daal. Add salt to Rasam and boil for 5 minutes. Add coriander leaves and spoon full of ghee and serve Dideer ( quick ) Rasam with Hot Rice or as Soup..
4 to 5 Servings..
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