Rasam Idli with Curry

INGREDIENTS
  • 1 tsp coriander (dhania) seeds
  • 3 whole dry kashmiri red chillies , broken into pieces
  • 5 to 6 black peppercorns (kalimirch)
  • 1 tsp toovar (arhar) dal
  • 1/2 tsp chana dal (split bengal gram)
  • a pinch of cumin seeds (jeera)
  • 2 tbsp toovar (arhar) dal
  • 1/2 cup finely chopped tomatoes
  • 1/4 cup tamarind (imli) pulp
  • a pinch of turmeric powder (haldi)
  • a pinch of asafoetida (hing)
  • salt to taste
  • 2 tsp ghee
  • 1/4 tsp mustard seeds (rai /sarson)
  • 6 to 7 curry leaves (kadipatta)
  • 2 tbsp finely chopped coriander (dhania)

METHOD

  1. For the rasam powder, combine the coriander seeds, dry red chillies, peppercorns, 1 tsp toovar dal, chana dal and cumin seeds in a small broad non-stick pan and dry roast on a medium flame for 2 to 3 minutes. Keep aside to cool completely.
  2. Once cooled, blend in a mixer to a smooth powder. Keep the rasam powder aside.
  3. Combine 1½ tbsp of toovar dal and 1 cup of water in a pressure cooker and pressure cook for 3 whistles.
  4. Allow the steam to escape before opening the lid.
  5. Blend the dal mixture using a hand blender till smooth.
  6. Add the rasam powder, mix well and keep aside.
  7. Combine the tomatoes, tamarind pulp, turmeric powder, asafoetida, salt and 3 cups of water, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
  8. Add the prepared dal-rasam powder mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside.
  9. For the tempering, heat the ghee in a small non-stick pan and add the mustard seeds and curry leaves
  10. When the seeds crackle, add the tempering to the prepared rasam, mix well and cook on a medium flame for 1 minute.
  11. Add the coriander and mix well.
  12. Divide the rasam into 6 equal portions and keep aside.

How to proceed:

  1. Just before serving, place 4 idlis in a serving bowl, pour a portion of hot rasam over it.
  2. Repeat step 1 to make 5 more plates.
  3. Serve immediately with coconut chutney.

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