Palate pleasure

For the Rasam

Horse gram dal ½ cup Tomato(chopped) 2 nos Turmeric powder 1 tsp Garlic 5 cloves

Jeera whole 1 tsp Sunflower oil 1 tbsp

Jeera tsp

Black Pepper 2 tsp

Tamarind 1 small piece

Curry leaves 4 to 5 leaves

Mustard seeds ½ tsp

Salt to taste

powder 1

For the Urad dal bonda

Urad dal ½ cup

Onion (chopped) 1 tbsp (Recipe courtesy: Chef Harikrishna and Chef Ranjit, Go Native)

Coriander leaves (chopped) 1 tsp Jeera whole 1 tsp Sunflower oil for frying

Salt to taste

METHOD

For Kollu Rasam

Soak the horse gram for four hours. Once soaked, drain the water and take 1/4th of it and keep in a muslin cloth to keep it for sprouting overnight.

Next day take the rest of the horse gram in a cooker; add double the water and pressure cook it for 6 whistles. Cool it, strain, and reserve the water. Grind the cooked horse gram into a fine paste.

Soak the tamarind ball in ½ cup of warm water for one hour. Strain and keep aside.

Heat oil in a pan. Crackle the mustards first, then add jeera, curry leaves, and crushed garlic. Fry well.

Add chopped tomatoes.

Sauté for three minutes on low flame.

Add turmeric powder, jeera powder, crushed black pepper and add tamarind water, cook for 10 minutes.

Add the horse gram paste to it, put the dal in cooked water and cook it for five minutes. Add the urad dal bonda and chopped coriander and the horse gram sprouts. Serve hot.

For Urad dal bonda

Soak the urad dal for six hours. Wash and grind it to fine paste. Make sure to use very less water while grinding and the paste should be thick not watery.

Add chopped coriander, onions, jeera, and salt to taste. Mix well.

Heat oil to fry. Scoop out small bondas and fry in the oil for six minutes in medium hot oil.

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