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Thursday, June 04, 2020

Care for a yummy yet light meal? Try making idli rasam

Count on this easy recipe for breakfast, snack time or even dinner.

By: Lifestyle Desk | New Delhi | Updated: May 8, 2020 7:44:56 pm
idli rasam, rasam idli recipe, how to make idli rasam, indianexpress.com, indianexpress, tarla dalal recipes, tarla dalal, south indian food, how to make idlis, fluffy idli recipes, idli sambar, idli fry, If you like South Indian food, do try out this recipe. (Tarla Dalal/Instagram; designed by Gargi Singh)

Craving for something delicious and tangy yet filling at the same time? You are at the right place. If you are fond of South Indian food, you should definitely not miss this delightful combination. Presenting to you the lip-smacking meal that never fails to bring a bring on our faces — idli rasam. The fluffy idlis when dipped in the flavourful rasam make for a mouth-watering experience. Serve it as a snack, breakfast or even light dinner, it is a nutritious combination. The best part is that is is super easy to prepare.

So here is chef Tarla Dalal’s recipe that you can take some inspiration from.

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Rasam Idli, Idli Rasam 😗 Preparation Time: 10 mins  Cooking Time: 30 mins  Total Time: 40 mins Makes 6 plates. Show me for  plates. Ingredients 24 idlis For The Rasam 1 tsp coriander (dhania) seeds 3 whole dry kashmiri red chillies , broken into pieces 5 to 6 black peppercorns (kalimirch) 1 tsp toovar (arhar) dal 1/2 tsp chana dal (split bengal gram) a pinch of cumin seeds (jeera) 2 tbsp toovar (arhar) dal 1/2 cup finely chopped tomatoes 1/4 cup tamarind (imli) pulp a pinch of turmeric powder (haldi) a pinch of asafoetida (hing) salt to taste 2 tsp ghee 1/4 tsp mustard seeds ( rai / sarson) 6 to 7 curry leaves (kadi patta) 2 tbsp finely chopped coriander (dhania) For Serving coconut chutney Method For the rasam For the rasam powder, combine the coriander seeds, dry red chillies, peppercorns, 1 tsp toovar dal, chana dal and cumin seeds in a small broad non-stick pan and dry roast on a medium flame for 2 to 3 minutes. Keep aside to cool completely.Once cooled, blend in a mixer to a smooth powder. Keep the rasam powder aside.Combine 1½ tbsp of toovar dal and 1 cup of water in a pressure cooker and pressure cook for 3 whistles.Allow the steam to escape before opening the lid.Blend the dal mixture using a hand blender till smooth.Add the rasam powder, mix well and keep aside.Combine the tomatoes, tamarind pulp, turmeric powder, asafoetida, salt and 3 cups of water, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.Add the prepared dal-rasam powder mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside.For the tempering, heat the ghee in a small non-stick pan and add the mustard seeds and curry leaves.When the seeds crackle, add the tempering to the prepared rasam, mix well and cook on a medium flame for 1 minute.Add the coriander and mix well.Divide the rasam into 6 equal portions and keep aside. How to proceed Just before serving, place 4 idlis in a serving bowl, pour a portion of hot rasam over it.Repeat step 1 to make 5 more plates.Serve immediately with coconut chutney.

A post shared by Tarla Dalal Recipes (@tarladalal) on

Preparation Time: 10 mins; Cooking Time: 30 mins; Total Time: 40 mins; Makes: 6 plates.

Ingredients 

1tsp – Coriander (dhania) seeds
3 – Whole dry kashmiri red chillies, broken into pieces
5-6 – Black peppercorns (kalimirch)
1tsp + 2tbsp – Toor dal
1/2tsp – Chana dal (split bengal gram)
A pinch of cumin seeds (jeera)
1/2 cup – Finely chopped tomatoes
1/4 cup – Tamarind (imli) pulp
A pinch of turmeric powder (haldi)
A pinch of asafoetida (hing)
Salt to taste
2tsp – Ghee
1/4tsp – Mustard seeds (rai/sarson)
6-7 – Curry leaves (kadi patta)
2tbsp – Finely chopped coriander (dhania)

For Serving

Coconut chutney

Method

*For rasam powder, combine the coriander seeds, dry red chillies, peppercorns, 1 teaspoon toor dal, chana dal and cumin seeds in a small broad non-stick pan and dry roast on medium flame for two to three minutes.
*Keep aside to cool completely.
*Once cooled, blend to make smooth powder.
*Keep the rasam powder aside.
*Combine 11/2 tablespoon of toor dal and 1 cup of water and pressure cook for three whistles.
*Allow the steam to escape before opening the lid.
*Blend the dal mixture using a hand blender till smooth.
*Add the rasam powder, mix well and keep aside.
*Combine the tomatoes, tamarind pulp, turmeric powder, asafoetida, salt and three cups of water. Mix well and cook on medium flame for 8-10 minutes, while stirring occasionally.
*Add the prepared dal-rasam powder mixture, mix well and cook on medium flame for three to four minutes, while stirring occasionally. Keep aside.
*For the tempering, heat ghee in a small non-stick pan and add mustard seeds and curry leaves.
*When the seeds crackle, add the tempering to the prepared rasam, mix well and cook on medium flame for a minute.
*Add coriander and mix well.
*Divide the rasam into six equal portions and keep aside.

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How to make idli rasam?

Just before serving, place four idlis in a serving bowl and pour a portion of hot rasam over it. Serve immediately with coconut chutney.

Pro tip from us: Keep the idlis in rasam for 10 minutes before serving; this helps the idlis yo soak up the flavours of rasam and become even more tasty.

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