Monday, May 16, 2011

Cabbage Rasam

This is also one type of Rasam which tastes like "Nimmakaya/Lemon Charu".Almost the procedure is same ,only we add the boiled water of Cabbage Vegetable.I usually prepare when I cook any variety with the Cabbage like Curry,Dal.
Here goes the Procedure.

  • Boiled water of Cabbage-1 or 2cups
  • Toor dal or Yellow Moong dal-1 cup
  • Green chillies-2 no slits
  • Ginger Pieces-1/2tsp
  • Onion-1/4 cup chopped
  • Turmeric- little
  • Salt to taste
  • Lemon Juice-2tbsp or add more for sourness
  • Oil/Ghee-1/2 tbsp
  • Mustard seeds-1/2tsp
  • Cumin seeds-1/2tsp
  • Curry leaves-few
  • Red chillies - 2 splits
  • Asafoetida- pinch
  • Kothimeer- to garnish
  • Take a pressure cooker,wash the dal twice and add 2 or 3 cups of water.
  • Add a pinch of turmeric ,allow to cook for 4 whistles.
  • Once the dal is cooked mash it and keep it a side.
  • Take a hard bottomed vessel ,add ghee/Oil for the seasoning.
  • Add the Mustard seeds,Cumin seeds ,when they starts spluttering add the red chillies,curry leaves and Hing.
  • Now add the Chopped onion,Green chilies and the ginger pieces.
  • Let them all saute well.
  • Now add the boiled Cabbage water and the cooked dal.
  • Stir them well.
  • Add salt and let it boil for 5minutes ,in a simmer.
  • Turn off the gas and add the lemon juice for sourness.
  • Garnish with Kothimeer leaves and serve it along with Rice.


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