Apr 5, 2011

Chettinad Rasam

Chettinad Rasam is an ideal lunch recipe served with rice and pappad.


Toor Dal : 1 cup
Tomato (diced) : 1 piece
Tamarind juice : 1/2 cup
Ginger (crushed) : 1 tsp.
Garlic Cloves (crushed) : 6 pieces
Coriander Seeds : 1 tsp.
Methi seeds : 1 tsp.
Mustard seeds : 1 tsp.
Pepper : 1 tsp.
Cumin Seeds : 1 tsp.
Saunf : 2 tsp.
Red chillies : 2-3 pieces
Coriander leaves for garnishing

Method :

  • Cook dal in pressure cooker till it is soft.
  • Take a pan and dry roast pepper, 1/2 tsp cumin seeds, saunf, coriander seeds, red chillies, methi seeds and grind it to make powder.
  • Take a saucepan and heat 2 tsp oil in it. When hot, put mustard seeds in it along with 1/2 tsp cumin seeds.
  • When the seeds are crackle, put 1 red chilli and saute. Now put chopped tomatoes, tarmarind juice, ginger, garlic, salt to taste, the prepared spice powder and 1 cup water.
  • Cover it and let it cook till it gives a special aroma of cooked masala.
  • Add cooked toor dal, cover it and let it boil for another 3-5 minutes.
  • Garnish it with freshly chopped coriander leaves.

  Sending this recipe to Radhika's "CBB Series #2 ~ Chettinad Special"

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