Karnataka Style Sabbasige Rasam Recipe - Dill leave & Toor Dal Rasam Step By Step

We begin making the Karnataka Style Sabbasige Rasam preparation guide (Dill leave & Toor Dal Rasam preparation guide) by boiling the dal, dill leaves and coconut in a pressure cooker with turmeric ground mix and seasoning.toss in 1 cup liquid and Pressure cook thoroughly the dal for about 4 whistle, turn off the flame and release the pressure naturally.Once done, filter the liquid and set aside as that is the base of our rasam , and transfer the dal into another container.  Cool it down and whiz this in a mixer jar along with poppy seeds, bulb produce, tomato, cinnamon stick, coriander leaves, sambar ground mix, 1/4 cup of liquid and grind this  into a even paste.

Transfer to a container and set aside. burning up a kadai with oil on a medium flame, toss in mustard seeds let it splutter then toss in the curry leaves.

And toss in the ground  dal masala.

mix gently and cook thoroughly for 10 moments.toss in the drained liquid that you had kept aside and whiz well, you can toss in 1 more cup of liquid and toss in jaggery and check for seasoning.

Bring it to a bring to a low-boil and switch off the flame. enjoy the Karnataka Style Sabbasige Rasam preparation guide (Dill leave & Toor Dal Rasam preparation guide) along with steamed rice and few drops of ghee on top along with Menthe / Fenugreek Seeds Tambli preparation guide (Karnataka Recipes)  for your lunch meal.