Sunday, February 23, 2014

Dill Rasam

After trying akki roti with dill leaves, I wanted to try something else with it. I thought of making a rasam with dill leaves for the weekend brunch and it sounded great as my husband LOVES rasam.  Hence made this simple rasam today, just the way I make pepper rasam (substituted dill leaves for curry leaves along with the spices that I grind coarsely) and it was tasty too with a mild flavor of dill.


Tamarind - small lemon sized ball
Salt - 3/4 tsp
Turmeric - 1/4 tsp
Water - 21/4 cup
Dill leaves - 2 tsp chopped, for garnish
Tomato - 1, chopped

Coarsely Grind:

Toor dhal - 1 tsp (soak for 15 min)
Cumin - 1 tsp
Black pepper - 1/2 tsp
Red chilli - 2 
Dill leaves - 1/4 cup
Coriander seeds - 1/2 tsp


Oil or ghee - 1 tsp
Mustard seeds - 1/2 tsp
Cumin  - 1/2 tsp
Curry leaves - 1 sprig
Hing - a pinch


Extract the tamarind juice with 1 cup of water. Add chopped tomatoes, turmeric, salt and boil on a medium heat for 5 min. Add the coarsely ground paste, and remining water. Adjust the salt and when the first the boil comes makes sure to take the rasam off the flame. In a separate pan, heat oil. Do the seasoning and add it to rasam. Add the chopped dill leaves for garnish. 

We had this delicious tasty rasam for our brunch. My best food critics in my home are my husband and daughter. They both said it was good. The flavor of dill leaves could be relished in the rasam. I liked it too!
Here is our weekend brunch with dill rasam.

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