Showing posts from October 14, 2016


Coming with a new version of rasam using dal. A perfect blend of sourness, sweetness and saltiness with a super aroma of pineapple!


Toor dal//mysore dal 100 gms Turmeric one spoon Castor oil few drops  Tamarind Marble size 
Jaggery powder one spoon Fresh Pineapple slices chopped one cup Sesame oil one tablespoon Mustard seeds one spoon Turmeric powder one teaspoon Asafoetida one pinch Garlic flakes two Pepper powder one spoon Roasted cumin powder one spoon Salt to taste Red chilly three split Cilantro leaves chopped quarter cup Curry leaves 12 nos
Pressure cook the dal with turmeric, a few drops of castor oil and adequate water.up to three whistles. Keep aside. Soak tamarind with one cup of water. Heat the sesame oil in a frying pan. Add mustard seeds to pop up When they started to splutter, add red chilly, curry leaves. Switch off the flame to avoid burning. Sprinkle the asafoetida. Add Tamarind extract, jaggery and salt. Bring to boil. Add the dal mixture with two cups of water. Add cumin…