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Indian Food and Meal Ideas
Mangalore Rasam

Make the occasion a memorable one with this beutiful dish - Mangalore Rasam
For US to UK equivalents see this rough guide

Recipe 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

Method:

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

As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

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