Cauliflower rasam recipe
Cauliflower rasam recipe – A flavorful and light rasam which you can drink as such as soup too. With tiny cauliflower florets in it adding great texture and flavour to the rasam.
Servings: 4
Ingredients
- 1 cup Cauliflower cut into tiny florets
- ¼ cup Toor dal cooked
- 1 teaspoon Tamarind packed
- 1 Tomato
- 2 Green chilli
- 5 Garlic flakes
- ¼ teaspoon Sugar
- ¼ teaspoon Turmeric
- 4 tablespoon Coriander leaves
For rasam powder
- 1 teaspoon Coriander seeds
- 1 teaspoon Pepper
- ½ teaspoon Cumin seeds
- 2 Red chilli
To temper
- 2 teaspoon Oil
- 1 inch Cinnamon
- ½ teaspoon Fennel seeds/ soambu
- 1 sprig Curry leaves
Instructions
- Soak tamarind in hot water for 30 mins and extract juice with a cup of water.
- Pressure cook toor dal mean while. I usually soak cauliflower in hot water with salt.
- Gather and keep ready all the ingredients ready.
- In 2 cups of water, boil cauliflower, chopped tomatoes, slit green chillies, turmeric and ½ the salt.
- Let it boil well while you temper with cinnamon and fennel, curry leaves.
- Once cauliflower is cooked, add tamarind extract. Continue boiling for 2 mins.
- Meanwhile, powder coriander seeds, pepper, cumin and chilli coarsely.
- Add to the boiling rasam.
- In goes cooked dal, mashing well. Adjust water. Add sugar and remaining salt. Crush peeled garlic roughly.
- Add to the boiling rasam and switch off the flame. Garnish with coriander leaves.