Microsoft Word - Recipes

Pressure cook tuvar dhal with one cup of water and

a pinch of

turmeric powder for ten minutes - when cold, mash

well. Soak

tamarind in two cups of water for ten minutes,

squeeze and strain

out the liquid. Boil tamarind water with turmeric

powder, slit

green chilli, tomatoes (chopped) salt and sugar

till the raw

smell of tamarind disappears and the tomatoes are

cooked. Add the

mashed dhal, two and a half cups of water, and the

rasam powder

and boil for five minutes till slightly thick. Add

curry leaves

and coriander leaves. Remove from fire.

Heat ghee in a pan, add the mustard seeds, red

chilli and black

gram dhal. When mustard seeds splutter add hing

powder-pour the

seasoning over the rasam. Serve rasam hot with

steaming rice and

papads.

*

244. Sambar

(serves 6)

Ingredients