Saturday, February 5, 2011

Ginger Rasam

2 tbsp toor dal/ pigeon peas
2 1/2 inch ginger
2 green chilies
3 tbsp shredded coconut
2 tsp cumin seeds
1 tsp peppercorns
3 tsp jaggery
salt to taste

1tsp mustard seeds
1 tsp cumins seeds
1-2 red chilies
few curry leaves
hing / asafedita powder

Soak the pigeon peas/toor dal for 30 mins and keep aside.
In a blender, add coconut, ginger, green chilies, cumin and peppercorns and coaked dal. make a fine paste.
In a heavy pan, boil 2 cups of water with salt and turmeric powder, add the paste, simmer the flame and boil until the raw flavour goes or until you dont see the foam standing.
Lastly, In a small pan heat 3 tsp oil, add mustard seeds when it sluptters, add cumin, red chilies, curry leaves and hing.
Mix it with rasam.
Serve with white rice.


Paaka Shaale said...

Healthy and tasty recipe madhuri!!! And beautifully shot :)

? said...

Good to see you back Madhuri!
The Pigeon peas rasam is a new recipe for me. Sounds good for winter blues!:-)

Ms.Chitchat said...

Tasty rasam,loved the click.

Padhu said...

Nice pictures and comforting rasam

Ananda Rajashekar said...

can there be anything better than warm rasam during cold days love them...slurp :)

Priya said...

Wat a comforting rasam to enjoy during the cold wintery days, beautiful clicks..

Pavithra said...

First of all beautiful clicks and comforting rasam.ANy one can be tempted seeing this.

notyet100 said...

feel like preparin this now,..

arthi said...

love ginger rasam!! looks so tempting!!

Nithu said...

Lovely presentation. Nice pics.

Torviewtoronto said...

wonderful rasam
first time in your lovely site following you

Priyanka said...

Beautiful shot

Vani said...

Lovely clicks.


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