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Cooking Manual

Cooking Manual

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Published by uditgarg734
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Categories:Types, Recipes/Menus
Published by: uditgarg734 on Nov 06, 2011
Copyright:Attribution Non-commercial

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07/31/2013

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(serves 6).

Ingredients

Tuvar dhal (thuvaram paruppu) - 1/2 cup.

Tamarind - lime size.

Tomatoes - 2

Green chillies - 1

Rasam Powder - 3 teaspoons p73

Sugar - 2 teaspoon (optional) - 2-1/2 tsp.

Salt - 1-3/4 teaspoon

Turmeric powder - 1/4 teaspoon

Seasoning

Ghee - 1 teaspoon

Red Chilli - 1

Mustard seeds - 1 teaspoon

Black gram dhal - 1/2 teaspoon

139

Method

Pressure cook tuvar dhal with one cup of water and a
pinch of

turmeric powder for ten minutes - when cold, mash well.
Soak

tamarind in two cups of water for ten minutes, squeeze and
strain

out the liquid. Boil tamarind water with turmeric powder,
slit

green chilli, tomatoes (chopped) salt and sugar till
the raw

smell of tamarind disappears and the tomatoes are cooked.
Add the

mashed dhal, two and a half cups of water, and the rasam
powder

and boil for five minutes till slightly thick. Add curry
leaves

and coriander leaves. Remove from fire.

Heat ghee in a pan, add the mustard seeds, red chilli and
black

gram dhal. When mustard seeds splutter add hing powder-
pour the

seasoning over the rasam. Serve rasam hot with steaming
rice and

papads.

* * *

140

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