Saturday, May 17, 2014

கடலைப் பருப்பு தேங்காய் ரசம் / Channa Dhal Coconut Rasam

This is a different kind of Rasam which I learnt it from a TV Show.It turned out well hence its my pleasure to share this recipe

Ingredients
Part 1 - Pressure Cooking
  • Channa Dhal - 1/4 cup
  • Turmeric - a pinch
  • Oil - a drop
Soak channa dhal in water for 15 minutes prior to pressure cooking


Part 2 - Tamarind Extract
  • Tamarind extract - 1/2 cup (made out of one lemon sized tamarind ball)
  • Jaggery - little
  • Salt - 1 - 1/2 teaspoons

Part 3 - Rasam Powder
  • Oil - 1 teaspoon
  • Coriander seeds - 1 teaspoon
  • Pepper - 5 nos
  • Cumin seeds / Jeera - 1/2 teaspoon
  • Cardamom / Elachi - 1 
  • Clove - 1
  • Dried Red Chillies - 2
  • Coconut (grated) - 3 - 4 tablespoons

Part 4 - Seasoning
  • Ghee - 1/2 tablespoon
  • Mustard seeds - 1/2 teaspoon
  • Hing - little
  • Curry leaves - little
Part 5 - Garnishing
  • Coriander leaves - little
Method
Step 1 - Channa dhal
  • Pressure cook soaked channa dhal (use the same water for soaking) with hing, turmeric and a drop of oil for 3 whistles
  • Cool and run it in a mixer

  • Add water to mashed channa dhal and mix well

Step 2 - Rasam Powder Preparation
  • Fry the ingredients given under "Rasam Powder" in 1 tsp of oil.Do not fry coconut now
  • Switch off the stove.Add coconut and toss it once
  • Cool and grind it a fine powder in a mixie

Step 3 - Rasam Preparation
  • Heat ghee and do seasoning with mustard, curry leaves and hing
  • Pour tamarind extract.Add salt and jaggery.Boil for 3 minutes
  • Add mashed channa dhal water and mix well.Let it boil for 2 minutes
  • Mix the "Rasam Powder" (prepared in Step 2) with water without any lumps and pour it the above mixture
  • Boil well till nice aroma comes and garnish with coriander seeds before switching off the stove

"Channa Dhal Coconut Rasam" is ready.Enjoy with steamed hot rice and Kovakkai Fry