Pathiya Rasam

Published under: Rasam

rasam

Ingredients:
Moong Dal – 1/4 cup
Tomatoes – 3
Black Peppercorns – 1 1/2 tsp
Turmeric Powder – 1 tsp
Asafoetida Powder – 1 tsp
Cumin Seeds – 1 tsp
Mustard Seeds – 1 tsp
Ghee – 1 tsp
Curry Leaves – few
Coriander Leaves – few
Salt as per taste

Method:
1. Pressure cook the dal with turmeric powder and asafoetida powder till 1 whistle.
2. Mash well.
3. Dry roast the cumin seeds, peppercorns and curry leaves for 30 seconds.
4. Remove and grind to a coarse powder.
5. Roast the tomatoes over an open flame until the skin is charred.
6. Remove the skin and mash well.
7. Heat 2 cups of water in a pan over medium flame.
8. Add the moong dal, tomatoes and salt.
9. When it starts to boil, switch off the flame.
10. Heat ghee in a pan.
11. Fry the ground powder for 30 seconds and add to the rasam.
12. Garnish with coriander leaves.
13. Serve hot.

Note: image is for illustration purposes only and not that of the actual recipe.

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

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