Рецепт Kottu Rasam
There are so many rasam varieties with every house having its own creation. Am not sure if this recipe is common only to our family. But I have never had this outside of my house. I love this especially when my dad makes it. Whenever mom is sick, which is rare, dad cooks. He does, just two things - this rasam and potato podimas. Even though it seems such a simple dish, for me, its a treat.
It is very similar to the regular rasam except that instead of adding cooked toor dal, in this recipe we add the toor dal directly. It remains whole and is tender to bite.
Kottu Rasam
A southern classic - Rasam.
Prep Time: 5 Mins | Cook Time: 15 Mins | Total Time: 20 Mins | Serves: 2
Ingredients
- 1 Tomato, crushed or cubed
- 2 Tbsp Toor Dal
- A pinch of turmeric powder
- 1-2 tsp Rasam Powder
- Salt to taste
- 1 Tbsp Ghee
- 1/4 tsp Mustard seeds
- 1/4 tsp Cumin seeds
- 3-4 Curry leaves, torn
- A pinch of asafetida
Instructions
Add the tomato, toor dal, rasam powder, salt and turmeric powder in a saucepan. Add 1.5 to 2 Cups water.
Bring it to a boil and keep it on until it reduces to half and the raw smell of the tomato goes. Also check the dal must have become tender to bite.
Once it reduces, add 1/2 cup of water and simmer it. Once it starts frothing on the top, switch off the stove.
In another pan heat ghee. Once hot, add the mustard seeds, cumin seeds and the curry leaves.
Add this to the rasam. Garnish it with coriander leaves and serve hot with white rice.
This post is for Blogging Marathon 60 under the theme "Family recipes". Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 60 here.