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Nov 22, 2013

Dwadasi Sathuamuthu/Lemon Rasam without Tomato and Tamarind

This saathuamuthu is very simple. I make this saathuamuth on Dwadasi days(Next day of Ekadasi day).
For Dwadasi Paranya Thaligai Menus, Please see here http://www.sadhanakitchen.blogspot.com/2014/01/dwadasi-parayanai-thaligai-dwadasi-menu.html . 
 I made this rasam without tamarind and tomatoes. . It tastes yummy and has the strong aroma of pepper & ginger .

Ingredients:
Toor Dhal                             - ¼ cup
Turmeric Powder                     ½ tsp.
Water                                     2 cups.
Grated Ginger                       1 tbsp
Chopped curry leaves            few 
Lemon Juice                          2 tbsp.
Salt                                      to taste.                          
Fry and Powder coarsely
Ghee                                   ½ tsp.
Urdh dal                               ¾ tsp.
Chenna dal                            ½ tsp.
Black Pepper                          1 tbsp.
Cummin seeds                        1 tsp.
Red chilies                              2 no.
 Curry leaves                          few
FOR TEMPERING IN GHEE:
Ghee                                   1 tbsp.
Mustard seeds                      1/2 tsp
Curry leaves                         little
Crushed red chilies                2 no.
Hing                                     a pinch                                 

Chopped Coriander leaves      for Garnish

Method:

  • Pressure cooks the dal with turmeric powder. Mash the dal and add 2 cup of water and dilute it. Transfer into the big vessel.
  • Add salt, turmeric powder,ginger, curry leaves and Hing and bring to boil on low fire.
  • In mean time, fry above ingredients (expect cumin seed) and powder it coarsely.
  • Add ground powder and boil , while rasam froths up, remove from the fire.
  • With one tablespoon ghee, fry the mustard seeds ,when they burst add curry leaves crushed red chilies and Hing to it and pour them to the Rasam.
  • Squeeze lemon juice and mix well.
  • Garnish with chopped cilantro. 

Note:


  • Lemon juice gives the sourness and pepper gives the taste and strong aroma for the sathuamuthu.

3 comments:

  1. I am glad I came across your blog, wonderful saatvic recipes

    One clarification please, is it 2 table spoon pepper? I made this and it seemed like a lot. Thanks

    ReplyDelete
    Replies
    1. Thanks Asha. Typo mistake. Its 1 tbsp of Black Pepper.

      Delete
  2. Hi
    Thanks for the comment. We don’t use tamarind for this thaligai(samayal). Lemon Juice is allowed. Even very orthodox people won't use Tomatoes on Dwadasi days.

    ReplyDelete

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