Kerala Tamil Colocasia Rasam Cheembu Rasam recipe

How to cook or make Colocasia Rasam Cheembu Rasam

Ingredients:
(1) Colocasia – 250 grams
(2) Toor dhal – ¼ cup
(3) Chilly powder – ½ tea spoon
(4) Pepper powder – 1 tea spoon
(5) Coriander seed powder – 1 tea spoon
(6) Cumin seed powder – 1 tea spoon
(7) Oil – 2 tea spoon
(8) Asafoetida powder – ½ tea spoon
(9) Mustard seeds – ½ tea spoon
(10) Salt – adjust to taste
(11) Curry leaves – a little
(12) Chopped coriander leaves – 1 table spoon
(13) Tamarind – as required
(14) Turmeric powder – ¼ tea spoon

Procedure for cooking Colocasia Rasam Cheembu Rasam

Cook the colocasia, peel off the skin and crush it. Cook toor dhal with turmeric powder in boiling water. Separate the water from the dhal and squeeze the tamarind into that water. Then add chilly powder, coriander seed powder, pepper powder, asafetida powder and cumin seed powder into that water followed by crushed colocasia and then boil the mixture. Add salt also. On boiling vigorously, remove the vessel from the stove. Heat oil in a pan and add mustard seeds into that oil to splutter. Roast pieces of red chilly and curry leaves in that oil and add them into the colocasia curry and stir.

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