Ingredients (Serves 4 – 5)
1. Tomato – 2 medium-large, cubed
Green chilies – 2, slit
Rasam powder – 1 tsp heaped
Salt – To taste
Water – 1 – 1.5 cups
Tamarind – Small goose-berry sized (Soak tamarind in hot water for 10 minutes and extract its juice)
2. Toor dal – 2 tbsp
Water – Around 1/2 cup
To season
3. Ghee – 1- 2 tsp
4. Mustard seeds – 1/2 tsp
Cumin seeds –1/4 – 1/2 tsp
Dry red chilly – 1, broken
Curry leaves – A few
Method
1. Cook the tomato cubes along with all other ingredients numbered 1 for 6 – 8 minutes until frothy. Add cooked toor dal. Cook for 2 minutes and switch off.
2. In a small pan, heat ghee and splutter mustard seeds and cumin seeds. Fry dried red chilly and curry leaves. Pour this seasoning over the curry. Serve with rice and other side-dishes.
Recipe Courtesy – Saraswathi Srinivasan
Maya: In the main picture, what’s the dry dish to the left of the Rasam? Looks like potatoes with kadala to me.
Thats vazhakka (banana saba) and van payar thoran..