BITTERGOURD RASAM

INGREDIENTS:

Bittergourd - 1 no (medium size)
Tamarind - Small gooseberry size
Salt & water - As needed

ROAST ANG GRIND THE FOLLOWING :

Oil - 1 tsp
Toor dal - 1.5 tsp
Channa dal- 1 tsp
Urad dal - 1 tsp
Red chilly - 4 -5 nos
Grated Coconut - 1 tbsp

FOR SEASONING :

Mustard seeds - 1 tsp
Urad dal - 1/2 tsp
Curry leaves - few

PREPARATION METHOD:

Slice cut Bittergourd with 1 inch thickness.

In a pressure cooker , take the bittergourd slices and cook till 1 whistle.

Take a tsp of oil in a kadai and roast the ingredients given above. Powder it coarsely and set aside.

In the  kadai , heat oil and temper the items given under "to temper". Now add the tamarind extract , salt , hing and curry leaves.

Add the cooked bittergourd pieces and allow it to boil for sometime.

Now mix the coarsely ground powder and boil for 5 mins.

The mixture should be watery in consistency.

Finally garnish with coriander leaves.

OTHER RASAM VARIETIES:

TAMARIND RASAM
KOLLU(HORSE GRAM) RASAM
PARUPPU RASAM
VEPPAM POO(NEEM FLOWER) RASAM
VENDHAYA(FENUGREEK) RASAM
TOMATO RASAM