Ingredients for Thulunaadan Rasam:
1. Oil – ½ cup
2. Red chillies – 30-40 in number
3. Coriander seeds – 1 cup
Cumin seeds – ¼ cup
Fenugreek seeds – ¼ cup
Curry leaves – 5 nos.
4. Pigeon pea (Thuvaraparipp) – ½ cup
5. Tamarind – Size of a small lemon
6. Turmeric powder – ¼ small spoon
Green chillies – 2, split into two
Curry leaves – 2 stalks
Jaggery – 1 small spoon
7. Tomato – 2, medium sized finely chopped
8. Rasam powder – 3.5 small spoons
9. Salt – As required
10. Asafoetida powder – 1 pinch
11. Coriander leaves – A little
How to prepare Thulunaadan Rasam?
1. Heat 3 big spoons of oil and fry the chillies. Keep them aside.
2. Pour the rest oil and fry ingredients no: 3.
3. Once cooled, make a fine powder of all these ingredients together (red chillies too). This is the rasam powder and you can use it as you desire.
4. Add sufficient water to daal, cook and blend it well.
5. Soak tamarind in one cup hot water and later prepare tamarind juice.
6. Now mix tamarind juice with ingredients no: 6 in a pot and boil the contents.
7. Add tomatoes and 3.5 small spoons of prepared rasam powder and cook in low flame till contents boil.
8. When tomatoes are well cooked and smashed well, add the cooked daal.
9. If you need more water you can add at this point.
10. Add salt and remaining rasam powder and boil well.
11. Add a pinch of asafoetida powder and coriander leaves, mix the contents well and take your Thulunaadan Rasam from flame.
12. Heat a little oil in a pan, splutter mustard seeds.
13. Add urud daal (black gram daal), red chilli pieces and a little curry leaves too.
14. Sauté it well, and pour on the top your Thulunaadan Rasam before you serve.
Courtesy: Vanitha Magazine, July 1-14, 2017
Read a few more rasam recipes here. Click on the images in the gallery to read.