Andhra Rasam: Ugadi Special Recipe

Tuesday, March 20, 2012, 16:13

Andhra rasam is made with tomatoes and a lots of spice. As Andhra new year, Ugadi is on it's way, this Indian curry recipe has a life of it's own. Any Telugu household on Ugadi will have this rasam recipe on their wish list. Andhra recipes are famously spicy. The Andhra rasam cannot be called an exception to that rule. However it is also exceedingly tangy due to an abundance of tomatoes in it.

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.