Monday 12 February 2007

MY JFI ENTRY FOR DECEMBER 2007 - PARUPPU RASAM

JFI ENTRYThis was my first ever JFI entry, for those who don't know what JFI is refer to Indira's blog Mahanandi
I think its a wonderful event for all foodie fellow bloggers to come together. This month's event was hosted by Linda from Out of the Garden and the Ingredient was Toor Dal, It was the last day to send the entry and I had discovered about JFI that evening only, I decided to participate with a humble recipe of the Paruppu Rasam. Linda was kind enough to accept my recipe and I got to be part of this JFI.
Soon, I learnt that hosting the JFI is no mean business, a lot of hard work has to be put in, accumulating recipes, pictures, assimilating them and presenting them. And these women take their work seriously too. You can check their blog to know that. Isn't it amazing that women today manage their home, work, kids and their blogs so well. Here's my first ever JFI entry.

Paruppu RasamThe paruppu rasam is just the usual rasam, with the variation being, in this rasam, toor dal pulp is added in abundance and the rasam is less spicy. Suitable for infants and kids, so they can get proteins in their diet and also get introduced to the light spices in the rasam.

Ingredients
Tomatoes – 1 (optional)Tamarind Juice – 2-3 tablespoonsRasam powder – 1 tspCooked Toor Dal – 4-5 TbspsMustard seeds – 1tspCumin seeds – 1 tsp
Crushed Pepper – ½ tspAsafetida – a pinchSalt as per tasteGhee – 1 tbspCurry leaves – a sprigCoriander leaves for garnishing
Method
Cut your tomatoes into ¼ inch cubes, and add the tamarind juice, add salt, rasam powder, crushed pepper powder, a pinch of asafetida and allow to boil till the tomatoes are soft. You can crush one or 2 pieces of the tomatoes with a karandi(spoon) so that the essence of the tomato enters the rasam nicely.
Add the cooked toor dal. Boil for another 2-3 minutes.
Heat 1 tablespoon of Ghee in a pan, add mustard seeds, cumin seeds, Fry till the mustard seeds pop. Add curry leaves, let it fry, pour this seasoning on top of the rasam.
Garnish with finely chopped fresh coriander leaves and remove from flame.
Serve with hot rice and pappads. Or can also be served as an appetizer.
Note: Tomatoes are optional.

2 comments :

Linda said...

Hi Sukanya,

This rasam with toor looks so inviting and tasty for a chilly night like tonight! Love the golden color. Thank you so much for sending this to JFI Toor Dal! :)

JennDZ - The Leftover Queen said...

This looks delicous and so tasty right about now. Something great to keep you going!

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