Rasam

Rasam

This rasam is made of channa dal stock.Actually on festive seasons, we make sweet(holige, obbattu or kadubu) ie, using by channadal.When you boil channa dal in pressure cooker, strain the channa dal, the left over water is called channa dal stock.We call it as kadlebele kattu.This is used for making rasam and channa dal is used for making sweet.Instead of wasting stock you get a spicy-tangy rasam and this is a particular brahmin style recipe.Hope you will like it.

Ingredients

Channa dal stock-1 cup

Tamarind juice- 5 tbs

Jaggery-1-2 tbs

Rasam powder-1 tbs

Red chillie powder-2 tsp

Turmeric powder-1 tsp

Salt according to your taste

Tempering

Oil-4 tbs

Mustard seeds

Jeera

Asofitida or hing

curry leaves

Dried red chillie

Directions

Start with tempering, first add tamarind juice, to that keep on adding jaggery, rasam powder, red chillie powder,turmeric powder salt and let it boil for few mins about 2-3 mins.Next add channa dal stock, add water according to your consistency.Boil for about 10-15 mins.Garnish with coriander leaves.

 Taste it and tell me..Free feel to comment me...