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Andhra Rasam: Ugadi Special Recipe
Curries Dals
oi-Anwesha
This Indian curry recipe is prepared as a part of the festive lunch or dinner on Ugadi as kith and kin meet up to feast together. This rasam recipe is often a part of the ensemble of food offered to dead ancestors comprising of their favourite dishes.
Ingredients For Andhra Rasam:
1.
Toor
dal
or
pegion
pea
pulses
1
cup
2.
Tomatoes
3
(chopped)
3.
Garlic
4
cloves
(minced)
4.
Mustard
seeds
1
teaspoon
5.
Dry
red
chillies
4
6.
Ghee
1
tablespoon
7.
Rasam
powder
2
tablespoon
8.
Tamarind
juice
2
tablespoon
9.
Curry
leaves
a
few
10.
Coriander
leaves
(chopped)
1
tablespoon
11.
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.
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Story first published: Tuesday, March 20, 2012, 16:13 [IST]
Other articles published on Mar 20, 2012