Rasam Idli

Preparation :10 mins
Cook :30 mins
Total Time :40 mins
Servings :Makes 6 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 rasamFor 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
How to proceedJust 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.