Description
Rasam prepared with water extracted from the boiled dhal and some usual ingrdients| Ingredients | |
|---|---|
| ¾ cup | Red chori dhal water |
| ¾ cup | Tamarind waer |
| 5 cnt | Small onions(shallots or pearl onions-cut thin vertical) |
| 2 cnt | Garlic (crushed) |
| 2 cnt | G.chillies(chopped-thin) |
| 1 tsp | Cuminseeds |
| ½ tsp | Pepper |
| 2 stks | Curry leaves |
| 2 stks | Coriander leaves |
| ½ tsp | Turmeric powder |
| ½ tsp | Sambar powder |
| ¼ tsp | Asafoetida |
| ½ tsp | Mustard seeds |
| 1½ tsp | Oil |
| Salt (as per taste) |
Instructions
Pressure cook the red chori dhal well so that thick water can be extracted. Mix it with tamarind water, salt, turmeric powder, sambar powder and coriander leaves. Sqeeze the leaves a bit. Coarsely powder the cumin seeds and pepper. Heat oil in a pan. Season mustard seeds. Add curry leaves; saute it till crisp. Add garlic, cumin seeds pepper powder and asafoetida; saute for a minute. Add onions and green chillies. Add the pre-mixed water immediately. Keep the stove in medium setting. Keep watching the rasam. As soon as a foam appears simmer the stove. After the foam covers the whole surface of the rasam take it off.
Notes
This dhal is called thattai payaru in Tamil. Found in US by the name red chori dhal. Can prepare with other dhal waters, too, especially whole green gram and horse gram. Shouldn't be boiled. The onions and green chillies, will look raw. But, it would taste partially cooked. The rasam will be spicy and tangy. Adjust it according to your taste.
Comments
8 responses to “Red Chori Dhal Rasam”
Hi Sugan, this sounds really tasty, I will try, but I have a question at last u have mentioned that this rasam can be also made with horse gram…as I know this is "kollu"…right? Can you pls tell me where I can get horse gram in the US, I've been searching for it forever! Thank you very much in advance
Thank you Shanthy, it is kollu..Ppl say that whole brown lentils available in american groceries are kollu..Haven't tried yet…if you get a chance to try please share here…
If you don’t mind; i would like to share you onething: Water exatracted from channa, Mochai, thattai payiru and other dried items…will give the gas trouble. So that we have to strain that water and then add to the kuzhambu. But in kollu thanni we used to make rasam for cold. This is what i heard…May be in Kongu nattu side they use this; but not sure.
The dhal water will not harm to the extent you think…Moreover, the other ing. like asafoetida and stuff like that would help…
hi sugan u r recipes are nice this recpe is good for health my one of the friend will preare dal and green leaf in this method
Thank you, White…
Hi,
Thanks…The dhal should be pressure cooked…It is not the dhal and only the water extracted from dhal is used…
hey Suganswami
Thats sounds like an interesting recipe…i have a couple of questions though..
1. do we add the dal too or just the water that its boiled in?
2. is the dal pressure cooked?
Thanks you so much..can’t wait to try the recipe 🙂