Ideal for busy moms or hungry bachelors. :)
Okay.. here is the catch.. you got to have cooked Toor dhal and the store bought masalas.
While all of you know about the store bought rasam powders/paste, what is new that I want to share with you? Well, it is the mix and match recipe I follow that brings about a "I can't believe it is instant rasam" feel.
No grinding, No cutting.. Just toss in all ingredients for a delicious Rasam in under 10 minutes. You may even drink it as soup for cold reliefs.
- Always stock some cooked Toor dhal in the fridge. It keeps fresh for atleast a week
- You need 777 Garlic Rasam Paste and Sakthi Rasam powder (or any Rasam powder..)
- Soak 1 inch Tamarind piece in little water and squeeze the juice (or use 1 tsp of tamarind paste)
- In a pan heat 1 tsp of oil, season it with 1 tsp of mustard seeds, 2 red chillies, 1 spring of curry leaves, 1 tsp of cumin seeds, and a pinch of hing
- Keep the stove in low flame and add 2 tsp of garlic rasam paste
- Saute the paste in low heat and add the tamarind water
- Add 1 tsp of Rasam powder, 4 tbsp of toor dhal
- Add 2 cups of water, and salt per taste
- Let it simmer in medium heat till froth begins to collect at the sides
- Toss in a handful of cilantro leaves and let it come together for 2 more minutes
- You may (optionally) add 1 more spring of curry leaves at the end
- Serve hot with hot plain rice and scrambled eggs (According to my son, "No Rasam is complete without scrambled eggs". Yes, that is his own words this Morning after a jiffy Rasam I made in 10 minutes on demand. :) )
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