Today its quite chilling here,dunno when the sun god gonna come back, needless to say am so lazy to cook..Thats y our today's lunch goes for this delicious,comforting,easy breezy, tangy and gingery rasam...This rasam tastes marvellous with spicy potato roast or egg roast which suits prefectly for this chilled weather...Definitely a delicious rasam to enjoy anytime..Sending to
CWF-Tomato guest hosted by Sanyukta,event by
Kiran..
1/4cup Cooked toordal
2nos Tomatoes (ripen & juicy)
1tsp Peppercorns
1tsp Cumin seeds
1tsp Coriander seeds
1tbsp Ginger (chopped)
1no Tamarind (blueberry size)
Few curry leaves
1/4tsp Mustard seeds
2nos Dry red chillies
1/4tsp Asafoetida powder
1/4tsp Cumin seeds
Salt
Oil
Dry roast the peppercorns, coriander seeds, cumin seeds..grind as fine powder..Now grind the tomatoes and ginger as fine paste..take the grounded paste, spice powder,salt,tamarind,cooked toor dal, add enough water..mix everything well..
Heat enough oil, fry the mustard seeds, dry red chillies, cumin seeds,curry leaves and asafoetida powder, add this tempered spice to the already prepared rasam, bring boil,cook for 2 minutes and put off the stove..
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