Dhideer Rasam Recipe

Ingredients for preparing Dhideer Rasam

  • Tomato (Thakaali, Tamatar) – 250 gm or 1 can
  • Rasam powder – 1 to 2 tsp
  • Turmeric Powder (Manjal Podi, Haldi) – 1/2 tsp
  • Asafoetida (Kaayam, Hing) – 1/2 tsp
  • Lemon Juice (Nimbu Pani, Cherunaranga Pizhinathu) – 1 tbsp
  • Coriander Leaves (Malliyila, Dhania Patta), chopped – 1 tsp
  • Salt to taste
  • Mustard Seeds (Kadugu, Rai) – 1/2 tsp
  • Cumin Seeds (Jeeragam, Jeera) – 1/2 tsp
  • Green Chillies (Hara Mirch, Pacha Mulagu), slitted – 2 nos
  • Ginger (Ingi, Adrak),chopped – 1/2 tsp (Optional)
  • Pepper Powder (Kurumulagu Podi, Kaali Mirch Powder) – 1/4 tsp (Optional)
  • Curry Leaves (Kariveppila, Kadipatta) – 1 stock
  • Cooking Oil or Clarified Butter(Ghee) – 1 tsp

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Steps for preparing Dhideer Rasam

  1. Dip the tomatoes in boiling water for 5 to 15 minutes until the skin begin to split, then drain the water. Once the tomatoes are cooled slowly peel the skin off. Blend the skinned tomatoes in a blender and make a puree out of it.
  2. Take a heavy bottomed pan and add 2 cups of water to the same pan along with the tomato puree, rasam powder, turmeric powder, asafoetida and salt. Mix well and bring to a boil.
  3. Cook over a medium flame for 5 minutes. Add more water if needed and switch off the stove.
  4. Heat oil in a small pan; add the mustard seeds. When they begin to splutter add the cumin seeds, green chillies, curry leaves, chopped ginger and pepper powder. Saute it for a while.
  5. Immediately pour this seasoning over Dhideer rasam.
  6. Cut a lemon in two pieces and squeeze the juice out of it. Remove the seeds and add the juice to rasam. Give a quick stir.
  7. Garnish the rasam with chopped coriander leaves.
  8. Dhideer Rasam is now ready. It goes with rice and pappad. 
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