- Finely cut ripe papaya - 1 / 2 cup
- Dhal water - 2 cups [ strained from cooked thuar dhal ]
- Green chilli - 1 [ slit in to 2 pieces ]
- Dry red chilli - 1 [ broken ]
- Tamarind paste - 2 teaspoon
- Ripe red tomatoes - 2 to 3 [ grind to smooth paste ]
- Turmeric powder - 1 / 2 sp
- Sambhar powder - 1 1 / 2 sp
- Red chilli powder - 1 / 2 sp [ this gives nice colour ]
- Sugar - 1 / 2 sp
- Asafoetida - 1 / 4 sp
- Curry leaves - little
- Corriander leaves - little
- Black pepper, jeera powder - 1 / 2 sp
- Salt - as required
- Ghee - 2 sp
- Mustard seeds - 1 sp
Method :
Take one big vessel. Add tomato paste, tamarind puree, slit green chilli, broken red chilli, salt, turmeric, red chilli powder, sambhar powder, asafoetida, sugar along with enough water. Allow to boil for 10 mints in lower flame. When the raw smell goes add dal water, and cut papaya pieces. Boil for another 5 mints, heat ghee add mustard seeds, curry leaves, cumin, pepper powder, fry for a minute and add to boiling rasam. Remove from the gas and garnish with chopped coriander leaves. Enjoy with steamed rice .
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Panner [ rosewater ] rasam
Ingredients :
- Tamarind - gooseberry size [ nelekkai alauv ]
- Water - 3 to 4 cups
- Rose water - 2 tbl. sps.
- Green chillies - 3 to 4
- Thuar dahal water - 1 / 2 cup
- Cumin & pepper powder - 1 tsp
- Coriander leaves - little
- Rose petals - to garnish [ little fresh & pink ]
- Salt & sugar - as required
- Ghee & mustard seeds - to season
Method :
Soak tamarind in water squeeze and take extract, dilute with water. Add thuar dhal water, salt and sugar. Then heat ghee add mustard, slit green chilli, cumin pepper powder, fry for a minute and to tamarind extract. Boil for 5 minutes. Remove from the fire and add rose water. Garnish with rose petals and coriander leaves. Your tasty easy panner rasam is ready.
