This recipe serves 4 people.
Ingredients :
1. 1/4 cup of roughly chopped cucumber ( Peel it if you want to, but I prefer eating all the fiber in the skin of the vegetable!)
2. 1 tea spoon of Dalia split or Hurigadile or Split roasted chickpea
3. 2-3 tea spoons of shredded coconut
4. 2 table spoon rasam powder
5. 1.5 table spoon jaggery
6. Less than half a tea spoon of jeera
7. 1/3 a cup of boiled dal
8. Salt as per taste
9. Half a tea spoon of tamarind concentrate
10. 1 tomato roughly chopped
11. Coriender stems ( which we would other ways throw away keeping just the leaves )
12. 4 cups of water
13. 5-6 curry leaves
14. 2-3 Coriender leaves with stem
For seasoning :
1. Mustard and jeera
2. Oil
3. Asefotida
Method:
1. In a blender/mixie, add chopped cucumber, chopped tomato, coriender stems, jeera, dal, dalia split and coconut and blend it into a paste ( need not be very fine ).
2. Add this to the vessel along with water. Add salt, jaggery , tamarind concentrate and add some curry leaves and coriender leaves along with the rasam powder. Let it boil for 7-10 mins.
3. Heat 2 table spoons of oil in another small pan for seasoning. Once the oil is hot, add jeera and mustard seeds and hing/Astefotida. Once the mustard seeds stops spluttering, add this tadka/seasoning to the rasam.
Cucumber rasam is ready!
Ingredients :
1. 1/4 cup of roughly chopped cucumber ( Peel it if you want to, but I prefer eating all the fiber in the skin of the vegetable!)
2. 1 tea spoon of Dalia split or Hurigadile or Split roasted chickpea
3. 2-3 tea spoons of shredded coconut
4. 2 table spoon rasam powder
5. 1.5 table spoon jaggery
6. Less than half a tea spoon of jeera
7. 1/3 a cup of boiled dal
8. Salt as per taste
9. Half a tea spoon of tamarind concentrate
10. 1 tomato roughly chopped
11. Coriender stems ( which we would other ways throw away keeping just the leaves )
12. 4 cups of water
13. 5-6 curry leaves
14. 2-3 Coriender leaves with stem
For seasoning :
1. Mustard and jeera
2. Oil
3. Asefotida
Method:
1. In a blender/mixie, add chopped cucumber, chopped tomato, coriender stems, jeera, dal, dalia split and coconut and blend it into a paste ( need not be very fine ).
2. Add this to the vessel along with water. Add salt, jaggery , tamarind concentrate and add some curry leaves and coriender leaves along with the rasam powder. Let it boil for 7-10 mins.
3. Heat 2 table spoons of oil in another small pan for seasoning. Once the oil is hot, add jeera and mustard seeds and hing/Astefotida. Once the mustard seeds stops spluttering, add this tadka/seasoning to the rasam.
Cucumber rasam is ready!
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