Rasa Amirtham

Rasa Amirtham

You might be wondering what is this name Rasa Amirtham. Rasa is the six tastes in this curry and Amirtham is that which tastes divine, excellent. The prominent tastes in this curry are sweet, salt, spicy, bitter, tangy and sour flavours, all merge very well , tastes simply superb and hence the name Rasa Amirtham. Goes well with puri, phulka, paranthas, dosa and plain rice. Do try and enjoy this dish. Please post your feed back.

Ingredients

Thoovar dhal – 3 tablespoons

Channa dhal – 2 tablespoons

Peeled and cubed carrots – 1/4 cup

Peeled and cubed potatoes – 1/4 cup

Chopped beans – 1/4 cup

Green peas – 1/4 cup

Chopped onions – 1

Chopped tomato – 1

Cubed mango – 1/4 cup

Double beans – 1/4 cup

Boiled cauliflower florets – 1/2 cup

Turmeric powder -1/4 teaspoon

Salt to taste

Jaggery – 1 tablespoon ( grated )

Tamarind paste – 1/4 teaspoon

Water – 4 cups

Roast in oil and grind to a fine powder

Oil – 1 teaspoon

Coriander seeds – 1 tablespoon

Jeera – 1 teaspoon

Raw rice – 1 teaspoon

Methi seeds – 4

Poppy seeds – 1/4 teaspoon

Mustard seeds – 1/4 teaspoon

Black pepper – 4

Kashmiri dry red chilli – 5

Clove – 1

Cinnamon – 1 very small piece

Roast all the above mentioned ingredients in oil to a golden colour, cool and powder finely.

To Season

Ghee – 2 table spoons

Oil  – 1 tablespoon

Mustard seeds – 1 teaspoon

Urad dhal – 1 tablespoon

Grated coconut – 2 tablespoons

Asafoetida powder – 1/4 teaspoon

To Garnish

Finely chopped curry leaves – little

Method

Heat a pressure cooker. Add 4 cups of water. Add the  chopped carrots, beans, potatoes, onions, tomato, mango, double beans, green peas and turmeric powder, Toovar dhal and the Channa dhal. Cover and cook for 3 whistles and keep on sim for 5 minutes. Switch off the stove. Cool. Open the cooker and add the tamarind paste, salt and jaggery. Simmer for 5 minutes. Add the boiled cauliflower florets. Add the powdered spices. Cook on sim flame for 5  minutes. Mix gently. Switch off the stove. Season and garnish. Serve hot.

Chef’s Tips

1) If the curry becomes too thick, dilute with little hot water.

2) Can add little golden fried halved cashewnuts as a garnish along with the curry leaves.

 

 

 

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