Paneer Rasam

Popularity: This is a commonly popular Rasam esp at Weddings..

Procedure:

Procedure remains the same as that of Dal Rasam except that you should cook horse gram separately like dal (say 2 tbsps of horsegram) in a cooker separator by putting the horse gram and say 100 ml water.

At the end, after adding the cooked dal to the Rasam and before seasoning the Rasam, Add:

1. horse gram (kollu) water (by squeezing thoroughly the cooked horsegram with water)
2. Rose Water / Paneer (as in Tamil): 3 tbsps.

Allow it to boil for 3 mins and season the Rasam as in Tomato Rasam procedure and add coriander leaves to garnish.

Hot Paneer Rasam is ready.