Ugadi is the festival which marks the beginning of a new year and is celebrated with festive fervor in the states of Karnataka and Andhra Pradesh. It welcomes the new beginning with nature is in full bloom, symbolizing regeneration and celebrating the season’s freshness.
This rasam is made with the same dal water which is strained and kept aside after cooking the dal for making obbattu. We also make use of Obbattu stuffing (around 2 to 3 balls) for Obbattu rasam.
Onion – 1
Tomato – 2 small
Garlic – 3 flakes (crushed)
Tamarind – 1 small lemon size
Obbattu stuffing – 2 – 3 balls
Ghee – 2 tbsp
Red Chillies – 2 (broken into halves)
Hing/Asafoetida powder- 2 pinches
Curry leaves – a few
Mustard seeds -1/4 tsp
Urad dhal – 1/4 tsp
Finely chopped coriander leaves
Salt as needed
Method of preparation:
Soak tamarind in a cup of water for 20 minutes and extract a dilute pulp.
In a pan heat oil, mustard seeds (allow it to crackle), urad dhal, hing powder, red chillies and curry leaves.
Add chopped onions and fry till transculent.
Add garlic and saute for a minute.
Add tomatoes and fry well.
Add tamarind pulp and 2 cups of dal water. Reduce flame and cook till they are frothy.
Now add in the Obbattu stuffing and mix well so that no lumps are formed.
Add salt and rasam powder.
Cook for 5 mts.
Garnish with coriander leaves and serve hot.
Note: This rasam tastes even better on the next day of preparation.
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