Saturday, October 30, 2010

Radish Rasam

Adapted from

Tur Dal (Pigeon Pea)- 1/2 cup, Cook in the cooker with water and a pinch of turmeric till done

Oil - 3 tsp
Mustard Seeds - 1/4 tsp
Hing / Asafoetida - a pinch
Curry Leaves - 5

Red Radish - 5, cut in thin round slices
Radish Greens - a bunch (optional), chop into small pieces

Turmeric - a pinch
Red Chilli Powder - 1/2 tsp
Tamarind  - 2 tsp, soak in a little water
Rasam Powder - 3 tsp
Heat oil a pan and temper with mustard seeds, hing and curry leaves.

Add the sliced radish and saute for around 5 minutes.

Add turmeric, chilli powder, rasam powder, tamarind, salt and mix well with the sliced radish.

Add half cup water and cook the radish for a few minutes. Then add the tur dal, add some more water and simmer for 5 minutes. Serve over brown rice with a little homemade ghee.

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