Monday, November 17, 2014

Coriander Rasam /Dhedeer Rasam/Jatpat Rasam without Dal

This is a real quick rasam.In kannada "Dhedeer" means "quick" :-). Specialty of this recipe is ... rasam powder, tomato and dal/lentil are not used in the preparation.


Here we go with the recipe.
Serves: 2
jagri of size half lemon
2 tsp tamarind paste
one tbsp chopped coriander leaves
3-4 tbsp of grated fresh coconut/coconut flakes
salt as required
pinch of Asafoetida 
pinch of turmeric powder

For Roasting:
1 and 1/2 tsp coriander seeds
1/2 tsp cumin seeds/jeera
1/2 tsp methi seeds/fenugreek
3-4 dry red chillies
1/2 tbsp coconut oil

For Seasoning:
1 tsp urad dal
1/2 tsp mustard
one red chilly chopped into 3 pieces.
10 curry leaves/kadi patta
1/2 tbsp  coconut oil/ghee

How to Prepare ?
  • Mix 1 cup of  water, tamarind , turmeric powder, jagri and salt in a large cooking vessel and bring it to boil. Keeping the flame in low , let it boil for 5-6 mins more.
  • Meanwhile, heat 1/2 tbsp of oil in frying pan and roast all the ingredients mentioned under "For roasting" till you get a nice aroma and keep it aside to cool.
  • After it cools down , Grind cocunut, 1/2 tbsp of coriander leaves and roasted spices along with water to a smooth paste.

  • Now add ground masala paste to a boiling half way done rasam syrup.Continue boiling for 3-4 more mins.
  • Add Asafoetida powder, 1/2 tbsp of corinader leaves at the end. Boil for just one min and switch off the flame.
  • heat oil in another pan ,add mustard seeds, urad dal and red chilly. Fry till the mustard seed pops out , now add curry leaves and switch off the flame. Add this seasoning on top and mix well.
  • This goes well with hot rice and ghee.


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