Friday, August 17, 2012

Rasam (with left over dali)

"Dalitoy" is the Kuldevu in Konkani cooking and I always have a little bit of left over in my refrigerator once every couple of days. For a change, I make this Rasam and it reminds me of "Devastana Saru". This Saru/Rasam served with plain white rice and vegetable "Upkari" (stir fry) is the best meal especially after eating out over the weekend.


1/2 - 3/4 cup left over cooked dal
1 medium tomato, chopped
2 tbsp jaggery (brown sugar)
2 tsp sambhar powder
2 tbsp Coriander leaves
Salt to taste
1/2 tsp mustard seeds
1 sprig curry leaves

How it's made:

To the left over dal add 1/2 cup water, tomato, jaggery, sambhar powder, corainder leaves and salt to taste. Boil on medium high heat for 10 mins. Season with mustard seeds and curry leaves.

Serves: 4

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