I love variety rasams even everyday with or without any side dish..I never stopped trying many different variations and we loved this garlic cabbage rasam which i prepared two days back for our lunch..For my surprise this rasam tastes truly fabulous when served simply served with lemon pickles and papads..I prepared this rasam using cooked moongdal and usual rasam powder along with sauteed cabbage and garlic..Do try friends, u will definitely love this combination in rasam..I usually add lemon juice instead of tamarind in rasam incase if u dont have lemon juice,no problem u can definitely add tamarind juice in ur rasam..Sending to
Only Original Recipes guest hosted by Nivi,event by
Pari.
1/2cup Cooked moongdal
1/4cup Cabbage (chopped)
4nos Garlic cloves (crushed)
1no Tomato(crushed)
1tsp Rasam powder
1/2tsp Lemon juice
Few curry leaves
1tsp Mustard seeds+urad dal
2nos Dry red chillies
1/4tsp Asafoetida powder
1tbsp Coriander leaves(chopped)
Oil
Salt
Take the cooked moongdal,crushed tomato,rasam powder in a bowl,add enough water and keep aside...Now heat enough oil in a pan,fry the mustard seeds, urad dal,curryleaves,dry red chillies, asafoetida powder..Add immediately the crushed garlic,fry until they turns brown,add now the chopped cabbage,salt,cook everything for few minutes until the cabbage turns soft..Now add the already prepared dal-tomato mixture to the cooking cabbages (add salt if needed) and once it starts boiling put off the stove, add the chopped coriander leaves,lemon juice and serve hot..
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