This satramudhu would be ideal if you want to make a paruppu satramudhu/rasam without a tamarind base.
Ingredients:
Toor dhal - 2 cups
Urad dhal - 1 tbsp
Milagu / black pepper - 1/2 tsp
Kadalai paruppu / gram dhal - 1/2 tbsp
Red chilly - 1
Asafoetida - 1/2 tsp
Jeera - 1/4 tsp
Tomato - 1
Method:
Pressure cook Toor dhal.Heat a little oil in a pan and fry Urad dhal, gram dhal, pepper,Asafoetida,red chilly.Grind them into a fine paste along with jeera.Add chopped tomato and 1/2 cup of water to toor dhal and cook for 10 minutes.Now add the above paste and cook .Turn the rasam off when it comes to a boil.Heat a little ghee and add the mustard seeds .Garnish with corriander leaves and serve hot.
[you can add a little water if the rasm is too thick.Also you can fry and add the curry leaves along with the mustard seeds in ghee.Rasam usually tastes great when we use ghee to season the mustard seeds)
Ingredients:Toor dhal - 2 cups
Urad dhal - 1 tbsp
Milagu / black pepper - 1/2 tsp
Kadalai paruppu / gram dhal - 1/2 tbsp
Red chilly - 1
Asafoetida - 1/2 tsp
Jeera - 1/4 tsp
Tomato - 1
Method:
Pressure cook Toor dhal.Heat a little oil in a pan and fry Urad dhal, gram dhal, pepper,Asafoetida,red chilly.Grind them into a fine paste along with jeera.Add chopped tomato and 1/2 cup of water to toor dhal and cook for 10 minutes.Now add the above paste and cook .Turn the rasam off when it comes to a boil.Heat a little ghee and add the mustard seeds .Garnish with corriander leaves and serve hot.
[you can add a little water if the rasm is too thick.Also you can fry and add the curry leaves along with the mustard seeds in ghee.Rasam usually tastes great when we use ghee to season the mustard seeds)
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