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The ingredients needed to cook Kalyana Saathumadhu / Wedding style Rasam:
- Prepare 3 tomatoes Chopped
- Take 4 tbsps toor dal Cooked
- Use 2 tomatoes Cooked
- Use tamarind gooseberry Soaked a small size
- Provide Salt
- Provide asafoetida Compounded
- Provide 5 Curry leaves
- Prepare 2 tbsps Saathumadhu Podi / Rasam Podi (see notes below)
- You need Coriander leaves for garnishing
- Use Water
- Provide 2 tbsps Ghee
- Get 1 tsp Mustard seeds
- Provide 1 tbsp Cumin jeera /
- Take 4 Curry leaves
- You need 1 chilly Chopped green
Instructions to make Kalyana Saathumadhu / Wedding style Rasam:
- Pre-requisites required are cooked toor dal and cooked tomatoes and tamarind. I pressure cooked these two for 5 whistles and kept them ready. Finely chop two tomatoes and keep this ready too.
- Take the extract of tomato-tamarind and keep this ready, this will give about 200 ml of extract.
- Keep the cooked dal with its stock and slightly mash it with the back of the ladle.
- Take a cooking pot and add the chopped tomatoes. With this add salt, asafoetida and curry leaves. Add 1 cup of water and cook this on medium heat until tomatoes become tender.
- Once the tomatoes are cooked add the tomato-tamarind extract and boil this for about 5 3 minutes.
- Now add 2 tbsps of Saathumadhu Podi / Rasam Podi and mix. Add cooked toor dal with its stock and allow this to steep in medium heat for 2 minutes.
- Take this off the heat and get the tempering ready.
- In a small tadka tawa, on medium heat, add 2 tbsps of ghee. Add all the ingredients mentioned under tempering. Saute this until mustard seeds stops crackling. Add this tadka immediately to the rasam. Garnish finely chopped coriander leaves.
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