Towvvae/Parp, Rasam/Saaru/Saatand



Garnish

Towvvae/Parap

Ingredients:

• 1 cup of thoor Dhal
• 1 tsp of salt

Garnishing ingredients:

• 1 tsp of mustard seeds
• 2 tbs of oil or ghee
• 1 tsp of mustard seeds
• 1 tsp of cumin seeds(jeera)
• 5 or 6 whole black pepper
• 1 tbs of urad dhal
• 1 tbs of channa dhal
• 1/8 cup of chopped cilantro
• 2 small green chillies chopped
• few curry leaves (optional)

Method:

Toavvae

Cook thoor dhal in a pot with plenty of water(about 3 cups) on medium heat. To reduce the cooking foam from spilling over, place a spatula in the pot. Cook till the dhal is cooked well. Turn off the heat and let it sit for a few minutes. Decant the watery/liquidy portion into another pot and make rasam. See earlier post for recipe or read below. Add salt and mix well.
Garnish:
To garnish, heat the oil in a small spatula(or a pan), splatter mustard seeds, add urad dhal, channa dhal, jeera, black peppers,hingh and turmeric. Let the dhals and jeera brown a liitle. Pour the contents to the pot. Add curry leaves,the chopped cilantro, green chillis and mix well.
Cooking tips:
Can add diced cooked zucchini, or spinach etc. Use the cooked vegetable broth in rasam.
Serving:
Serve on hot rice with a pinch of ghee. Can be used as a side dish for rotis, puris chappati etc.


Rasam/Saaru/Saatand
Ingredients:

Saaru

• Decanted liquidy portion from the cooked dhal(2 cup or so from above above)
• 1 1/2 tsp of rasam powder(sarina pudi, malagapudi)
• 1/2 tsp of tamerind paste
• 1 tsp of salt

Garnishing ingredients:

• 1 tsp of mustard seeds
• 1 tbs of oil or ghee
• pinch of hingh(optional)
• pinch of hingh (optional)
• few curry leaves or chopped cilantro(optional)

Method:
Boil the decanted liquidy/watery stuff from the cooked dhal from above(about 2 cups) on medium heat. Can add a little of the cooked dhal and water if needed. Add the salt, rasam powder and tamerind to the pot and let it boil for a minute . Turn off the heat.
Garnish:
To garnish, heat the oil in a small spatula(or a pan), splatter mustard seeds, add hingh and turmeric. Pour the contents to the pot. Add curry leaves or the chopped cilantro for flavouring.
Cooking Tips:
Alter the amount of salt, tamerind and rasam powder as per your taste. Add chopped tomatoes and boil for a different taste. Can also use vegetable broth (liquid from cooked vegetables) for a different twist.
Serving tips:

Serve hot rasam with rice or serve as soup.