INGREDIENTS
Recipe adapted from Kanamma cooks
Horsegram/Kollu
|
1/4
cup
|
Water
|
2
cups
|
Pepper
corns
|
tsp
|
Cumin
seeds
|
1
tsp
|
Garlic
|
Cloves
|
Tomato
|
2
|
Tamarind
|
Small
marble sized
|
Turmeric
powder
|
1/4
tsp
|
Asafoetida
|
1/4
tsp
|
Oil
|
1
tbsp
|
FOR THE SEASONING
Oil
|
1tsp
|
Mustard
|
1
tsp
|
Cumin
seeds
|
1/2
tsp
|
Coriander
|
1
tbsp
|
PREPARATION
Soak the horsegram in water for 30 minutes
Soak the tamarind in warm water for 30 minutes.
Squeeze it and take out the extract and keep aside
Cook it in 2 cups of water in a cooker up to 6
whistles. Else it remains a little hard. Strain the water and keep it aside
Heat oil in a pan and fry the pepper and cuin seeds.
When it starts to crackle add the garlic and saute it for 1 minute.
Now add the chopped tomato and continue to saute
till the tomato turns mushy.
Now add a handful of the cooked horsegram to this
and cook for 1 minute. Switch of the fire and let it cool
Transfer the sautéed mixture to a mixie /grinder and
grind it to a smooth paste
Now transfer the tamarind extract to a pan. Add
another cup of water to this. Add salt and let it boil for few minutes till the
saw smell of the tamarind goes away.
Now add the ground spice mix, turmeric powder and
asafoetida, mix well and continue to cook in medium flame for another 3-4
minutes
Garnish with coriander and switch off the fire
Heat 1 tsp oil in a pan and add the mustard and
cumin seeds. When it starts to splutter add this tempering to the prepared
rasam
Serve warm with rice and curry
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