South Indian Vegetarian Main Course Special
Andhra Cuisine (Andhra Vantalu)
Tomato Lentil Soup (Tomato Pappu Charu)
Tomato Lentil Soup (Tomato Pappu Charu)
Serves 2
Ingredients:
Tomatoes-
4 Medium, cut in Quarters
Split
Pigeon Peas (Toor/Arhar Dal/Kandipappu)- ¼ Cup
Turmeric
Powder (Haldi/Pasupu)- ½ Tsp.
Jaggery
(Gud/Bellam)- 1 Tbsp.
Tamarind
Paste (Imli/)- 1 Tbsp.
Curry
Leaves (Kadi Patta/Karvepaku)- 4-5 No’s
For
the Charu Podi/Rasam Powder:
Coriander
Seeds (Dhaniya)- 2 Tbsp.
Cumin
Seeds (Jeera/Jeelakarra)- 1 Tbsp.
Split
Pigeon Peas (Toor/Arhar Dal/Kandipappu)- 1 Tbsp.
Black
Pepper Corn (Kali Mirch/)- 1 Tbsp. (the Pepper Powder is quite ‘hot’ so adjust the
quantity accordingly)
For
Tempering:
Olive Pomace Oil/Ghee- 2 Tsp.
Mustard Seeds (Rai/Aavalu)-a Pinch
Mustard Seeds (Rai/Aavalu)-a Pinch
Cumin
Seeds (Jeera/Jeelakarra)- (Optional)
Asafoetida
(Hing/Inguva Podi)- a Pinch
Method:
Wash,
clean and Pressure cook Toor Dal till it’s cooked and easy to Mash. Keep the
Boiled Dal Aside
Slightly
Dry Roast and Blend the ingredients for Charu/Rasam Powder into a Fine Powder
Boil
Water in a Deep Bottom Pot
As
the Tomatoes start to becomes soft, add Boiled Dal along with fresh Charu/Rasam
Powder and Curry Leaves
In
a Small Tadka Frying Pan, heat the Oil/Ghee for the Tempering, fry Mustard
Seeds till they crackle, add Cumin Seeds and Asafoetida and Add to the Prepared
Charu/Rasam
Serve
Hot with Steamed Rice & complete with Andhra Meal with Andhra Style Vegetables, Set Curd!
Feel
free to share your views & do let us know how this one turned out :)
No comments:
Post a Comment