vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Coconut Moongdal Rasam

COCONUT MOONGDAL RASAM
CLUSTER BEANS CHANNA PARUPPU USILI

Cluster Beans Channa Paruppu Usili

This is a quintessentially South Indian dish which features regularly in the lunch platte...

Mutton Sambhar

Mutton Sambhar

Mutton Sambhar is one of the authentic and traditional recipe of tamilians. This sambhar ...

Wonton Clear Soup

Wonton Clear Soup

A simple, light Chinese dumpling classic soup for winter whether with wontons and it is ...

PRAWN PIL PIL

Prawn Pil Pil

This is Spanish tapas. This prawns pil pil is a famous tapas of prawns served in a hot, s...

Channa Cabbage

Channa Cabbage

This is typical south indian everyday subzi. Soaked chana dal and shredded cabbage...

Mutton With Aloo Curry

Mutton With Aloo Curry

Mutton with aloo is a remarkable Bengali dish, mildly spiced and flavorful. Steaming hot ...

Coconut Moongdal Rasam Recipe, How To Make Coconut Moongdal Rasam Recipe

Like sambar this dish is prepared with coconut milk and moong dal.

About Recipe

How to make COCONUT MOONGDAL RASAM

(1 ratings)
1 reviews so far
Prep time
20 mins
Cook time
10 mins
Total time
30 mins
COCONUT MOONGDAL RASAM
Author : Vahchef
Main Ingredient : Moong dal
Servings : 4 persons
Published date : November 11, 2016


Ingredients used in COCONUT MOONGDAL RASAM
• Red chillies - 2 numbers.
• Cumin seeds - half tea spoon.
• Mustard seeds - half tea spoon.
• Green chillies - 4 numbers.
• Ginger - 1 piece.
• Jeera powder - 1/4 tea spoon.
• Dhania powder - 1 tablespoon.
• Lemon - 1 number.
• Water - 1(1/2) cups.
• Thick coconut milk - 1(1/2) cups.
• Moong dal - 3/4 cup.
• Curry leaves - 8 sticks.
• Oil - as required.
• Salt - to taste.
• Hing - 1 tea spoon.
Method:
  • First cook the moong dal in a pressure cooker and keep aside. now put a pot on the flame, add oil.
  • Put all the tempering ingredients, i.e, mustard, cumin , red chillies , hing and curry leaves. add ginger, scliced green chillies. fry for a minute. add dhanip and jeera powder.
  • Add mash the moond dal and add it. cook for a min, add coconut milk and water. stir well until everything mixes well.
  • Add salt to taste. bring it to boil. slow down the flame and cook for 5 minutes. let it cool down.
  • Add lemon before serving. delicious pesarakattu will be ready. have it with rice and arby fry, it will be a good competition.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

vahuser Posted on Fri Oct 22 2010

excellent

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter