Andhra Rasam: Ugadi Special Recipe

Ingredients:

Toor dal or pegion pea pulses 1 cup
Tomatoes 3 (chopped)
Garlic 4 cloves (minced)
Mustard seeds 1 teaspoon
Dry red chillies 4
Ghee 1 tablespoon
Rasam powder 2 tablespoon
Tamarind juice 2 tablespoon
Curry leaves a few
Coriander leaves (chopped) 1 tablespoon
Salt as per taste

Procedure For Andhra Rasam:

 

Boil toor dal with the chopped tomatoes and garlic in a pressure cooker. Let it cook for the duration of 3 whistles on medium flame.

Open the lid of the pressure cooker and let the molten mass cool. Then use a blender to make a thick homogenous paste out of it.

Add tamarind juice to this mixture and keep it aside for later.

Now, prepare the seasoning by melting ghee in a deep bottomed pan. Season it with mustard seeds and dry red chillies.

Fry some rasam powder in it. Then pour the blended dal onto the pan. Pour 2 cups of water and let it boil for 5-7 minutes on low flame.

Garnish with curry leaves and coriander leaves.

Serve Andhra rasam to your family on the auspicious occasion of the new year.