Ingredients:
Toor Dhal 1/2 cup
Garlic 1/4 a pod
Asafotedia 1/4 tsp
Turmeric 1/2 tsp
Salt to taste
For seasoning:
Mustard seeds 1/2 tsp
Dry red chilly 2
Curry leaves 1 stem
Method:
1. Wash and cook the dhal in one cup of water with garlic in a pan, till it is cooked fully. Add more water, if all the water has been asbsorbed or we can cook in the pressure cooker for up to 6 - 7 whistles.
2. Smash the cooked dhal immediately with a spoon into a smooth paste without any lumps.
3. Add sufficient water to make it a kozhambu/curry according to our consistency. Always make it little water, as dhal tend to thicken once it cools down.
4. Add turmeric powder, asafotedia powder, and sufficient salt.
5. Heat the above dhal mix and bring it to a full boil for two to three minutes.
6. Remove from heat.
7. Heat another pan and add oil. Once the oil is hot, add mustard seeds and wait till it splutters. Then, add curry leaves and dry red chilly and fry for a minute.
8. Add this to the boiled dhal.
Serve this with hot rice with ghee on top.
Ingredients:
Tamarind lime size soaked in one cup of warm water
Tomato 1
Green Chilly 1
Garlic 2-3
Cooked Toor dhal 3 tbsp
Corriander leaves For garnishing
To roast and blend:
Corriander seeds 1 tsp
Cumin seeds 1 tsp
Asafotedia 1/4 tsp or small piece
Dried Red Chilly 2
Black Pepper 1/4 tsp
Mustard seeds 1/4 tsp
Curry leaves few
Seasoning:
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Asafotedia A pinch
Turmeric powder 1/4 tsp
Method:
Soak the tamarind in one cup of warm water for 20 minutes. Then, filter it and add one more cup of water to it.
Heat a pan in medium and dry roast all the items listed under "To roast and blend". Let it cool and blend into a powder.
Cut the garlic. green chilly, and tomato into small pieces. Now heat a pan on medium flame and add oil to it. Once the oil is hot, add the garlic and green chillies and fry stirring continously until the garlic pieces turn light brown. Add the tomato pieces and fry for a minute or two.
Add the tamarind juice and add the cooked dhal to it and mix it well. When the whole tamarind juice with the dhal start to boil, add the spice powder we had prepared before and sufficient salt and stir once and wait again for its first boil. Meantime, heat another pan, add oil. Once the oil is hot, add the mustard seeds and wait till it splutters fully. Then, add asafotedia and turmeric powder and fry for a minute. Transfer this to the rasam that is about to boil and when it gets started to boil, remove from heat.
Make sure, the dish doesn't boil at any point.
Ingredients:
Drumstick 1
Brinjal 2
Cooked Toor dhal 1 cup
Shallots 5 no
Tomato 1/2
Sambhar powder 3 tbsp
Tamarind lime size soaked in warm water
salt as per taste
Corriander leaves 2 stem
For seasoning:
Mustard seeds 1/2 tsp
Fenugreek seeds 1/4 tsp
Curry leaves 1 stem
Dry red chilly 2 no
Sessame oil 1 tbsp
Procedure:
Cook the brinjal and drumstick separately with enough water and little salt.
Heat a pan on medium pan and fry th shallots for a minute and then add half tomato and fry for a minute and add to the cooked vegetables and allow to boil for a minute.
Add cooked dhal and sambhar powder and tamarind water and enough salt. add more water to make the whole little dilute (as the dish tends to become thick when it becomes cold, make sure the dish is little watery when it is hot)
Allow to boil for 5 minutes on low flame and finally check for salt.
In a separate pan, heat oil at medium flame. Add fenugreek seeds, mustard seeds and wait till it splutters fully. Then, add curry leaves and dry red chillies.
Add the above seasoning immediately into the boiling sambhar and allow to boil for 2 minutes more at medium flame. once done, remove from heat, garnish with corriander leaves and cover with a lid.
