Monday, March 16, 2015

SUNDAL RASAM - சுண்டல் ரசம்

Rasam Made with Pulses like Green Moong Dal, Karamani (Red Bean), Kondakadalai (Channa). I used Black channa, Mochai, Kollu (Horse gram).

In this Rasam I added the above pulses though any other pulses can also be added except Ground Nut.
Ground Nut may give bitter taste to the rasam.

This rasam is made with freshly fried and grinded paste and no need for Rasam Powder.
Ingredients Needed:-
1. Tamarind - Small gooseberry size ( soaked in 1-1/2 cups of water)
2. Turmeric powder - 1/4 tsp
3. Hing (Perungayam) 
4. Salt to taste
5. Jaggery little 
6. Mixed Pulses soaked and cooked till soft
7. Tomato finely chopped (optional)

Ingredients needed for Grinding:-
1. Dhania Seeds (Coriander seeds) 1-1/2 tsp
2. Black Pepper - 1/2 tsp
3. Red Chilli dried - 2 nos ( according to taste)
4. Grated coconut - 1 tsp 
5. Cumin seeds - 1/2 tsp 
Fry the first 3 items in very little oil and grind it along with coconut and cumin seeds.

Ingredients for Tempering:-
1. Ghee - 1 tsp
2. Mustard seeds - 1/2 tsp
3. Curry leaves
4. Coriander leaves for garnishing

1.  Soak the pulses for atleast 6 hours (I soaked them overnight) and pressure cook till soft.
2. Take the Tamarind extract in a vessel, add Turmeric powder, Hing (perungayam), Salt and 
Jaggery. Boil this till the raw smell of the tamarind goes.
3. Add cooked pulses with water, grinded paste, finely chopped tomato and bring it to boil.
4. After few minutes add 3/4 cup to 1 cup of water and cook in a slow flame till frothy.
(no need to boil )
5. Temper mustard seeds and curry leaves in ghee and garnish with Coriander leaves.

SUNDAL RASAM - சுண்டல் ரசம்

Notes -
Tomato floats in rasam if it is added after boiling the tamarind water.
This rasam can be made just with sprouted Green Moong dal also.
Grinded paste should be coarse. 
If the paste is very fine, then rasam consistency will be very thick.

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