COCONUT RASAM--RM#2

DAY23 OF RM#2

This was something i came up with a longback bookmarked recipe from Saagari of Indian Cooking.We usually have either sambar/tomato rasam/pepper rasam with rice along with a curry for our lunch .I for some unknown reason limited my cooking skills towards rasams/samabar to just these three or once in a while pineapple rasam(only if i have some left in).Just a few days back i made this and it was a huge hit........I just followed hers exactly except for the toor dal..Its something different than the usual one's.Try i and am sure you'll like it!!

INGREDIENTS:

Toor dal--------------------1/4 cup uncooked

Coconut milk---------------2 cups

Green chillis----------------4-5

Cumin,Mustard seeds------1 tsp each

Turmericpwd--------------1/4 tsp

Red chillis------------------2

Garlic----------------------3 pods crushed

Curry leaves---------------few

Hing-----------------------a pinch

DIRECTIONS:

1.Wash and soak toor dal for 30 mins and pressure cook with green chillis until soft and keep aside till cooled down.(I usually grind the pressure cooked&cooled dal rather than mashing it.)

2.Heat oil in a sauce pan add cumin seeds,mustard seeds,curry leaves, red chilllies ,garlic,hing.

3.Fry till slight brown and add coconut milk,toor dal.Add water/tamarind juice if you feel the mixture is too thick.

4.See that the heat is medium low else it curdles.Add turmeric,salt and simmer for 5-7 mins.

5.Whe done turn off and serve with rice.

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