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Bholi Rasam
Category : Regional cuisine, South indian, Rasam, Tamilnadu
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Heat 1/2 teaspoon of oil in a kadai and fry 1 tbsp - coriander seeds, 1 tsp - gram dal, 1 tsp - toor dal, 1/2 tsp - jeera/cumin, 1/2 tsp - pepper, 2 - red chillies, 1 tbsp - coconut, 4 to 5 - curry leaves. Allow it to cool.
- Add 1 cup of water to 1 tsp - tamarind paste and 1 tsp - jaggery.
- Keep it on the flame and add a pinch of turmeric and asafoetida/hing.
- Allow it to boil for 2 minutes or till the raw smell is eliminated.
- Pressure cook 2 tsp - toordal and 2 tsp - gram dal.
- Smash it smoothly and add it to the boiling tamarind water. Add salt. Add 1 cup of water.
- Grind the ingredients fried above coarsely and add 2 tbsp of it (can store the remaining powder in refrigerator in an airtight container).
- Do not allow to boil after this stage.
- When froth forms up remove the rasam from fire and add coriander leaves.
- Heat 1 teaspoon of ghee in a kadai and allow mustard seeds to splitter.
- Pour it into the rasam and brilliant bholi rasam is ready.
- Rasam goes well with steamed rice and papad.
- Excellent when served as an appetizer/soup.
Ingredients:
2 - red chillies
1 tbsp - coriander seeds
1 tbsp - grated coconut
4 to 5 - curry leaves
1 tsp - toor dal
1 tsp - gram dal
1/2 tsp - oil
1/2 tsp - jeera/cumin
1/2 tsp - pepper
2 - red chillies
1 tbsp - coriander seeds
1 tbsp - grated coconut
4 to 5 - curry leaves
1 tsp - toor dal
1 tsp - gram dal
1/2 tsp - oil
1/2 tsp - jeera/cumin
1/2 tsp - pepper
