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Basida Saaru(strained Rasam)

basida saaru(strained rasam)
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Basida Saaru(strained Rasam) Recipe, How To Make Basida Saaru(strained Rasam) Recipe

daal cooked with beansand strained to get rasam and a side dish at once.

About Recipe

How to make basida saaru(strained rasam)

(59 ratings)
0 reviews so far
Prep time
15 mins
Cook time
30 mins
Total time
45 mins
basida saaru(strained rasam)
Author : Vahchef
Main Ingredient : Dall
Servings : 0 persons
Published date : November 02, 2016


Ingredients used in basida saaru(strained rasam)
• Freshly greated coconut - 1/2 cup.
• Garlic - 1+2 clove.
• Tamerind pulp ,freshly taken out - 1 to taste.
• Green chilleis - 2+2 .
• Cumin - 1 teaspoons.
• Onions ,medium - 1+1/2 .
• French beans - 1/2 numbers.
• Toor daal - 1/2 cup.
• Cylantro leavevs - 1/4 bunch.
• Refined oil - 2+2 tablespoons.
• Termiric - 1/2 cup.
• Curry leaves - 2 springs.
Method:
cook toor dal inan open pan with 6-7 times the water enough to make rasam (must not cook in cooker because we do notwant daal to stick each other or overcook ) when the daal is just cooked add 1 tsp of salt and to avoid overcooking of daal. add frenchbeans which is chopped to 1/2 cm sized ,add termioric, cook for another 10 minutes til beans are tender. strain the daal beans mixture to seperate daal water.keep the beans daal mixture aside. take a pan add 1 tsp of oil,when hot add 1 tsp cumin seeds 2 green chillies,1/2 onion sliced and fry for 1 minute.add this to a jar along with 3 tbsp greated coconut,1/2 of cylantro mentioned, 1 clove of garlic and grind it to very fine paste. add the masala paste to daal water and start to cook on high flame again and cook till raw smell is gone or till all the lather dissapears. add tamerind pulp. adjust the seasoning and then sputter with musterd, hing, curryleaves. delicious rasam is ready. take 1 tbsp of oil, when hot add mustered, sliced garlic,curry leaves, sliced green chilies ,1 finely chopped inion 1 tbsp of greated coconut and remaining cylantro and dall bean mixture and 1/2 lemon juice, mix well take off from the flame.





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