1/4 cup muthira / horse gram
3 garlic cloves, chopped
gooseberry sized tamarind (2-3 tbsp tamarind juice)
1/2 tsp chilli powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp turmeric powder
1 big tomato, chopped
1 green chilli, slit
few coriander leaves, chopped
1 tsp mustard seeds
2 dry red chillies
1 sprig curry leaves
salt to taste
1 1/2 tbsp oil
- Wash the horse gram and soak in water for 5-6 hours and pressure cook it adding enough water and salt for 4 whistles.
- Open the cooker and mash it well. Strain its water and keep it aside.
- Soak tamarind in little water, extract its juice and keep it aside.
- Heat 1 tbsp oil in a pan and add chopped garlic and mashed horse gram and saute for 2-3 minutes.
- Add chilli powder, coriander powder, cumin powder and turmeric powder and saute well.
- Add strained horse gram water and 1 cup of water and mix well.
- Add chopped tomato and tamarind juice and boil well till tomato gets soft and cooked.
- Add slit green chilli and coriander leaves and heat for a minute. Adjust the salt and switch off the flame.
- Heat little oil in a pan and splutter mustard seeds. Add dry red chillies and curry leaves and fry.
- Add this seasoning to the rasam and then serve with rice…