How To Make Rasam
About Rasam Recipe: A south Indian special dish which is usually watery and doesn't have a thick consistency like sambhar. Made with toor dal, lots of pepper and tomatoes, rasam can be eaten eaten as soup or with steamed rice.
- Total Cook Time 40 mins
- Prep Time 10 mins
- Cook Time 30 mins
- Recipe Servings4
Ingredients of Rasam
- 100 gms toor dal
- 100 gms tomatoes
- 500 ml water
- 25 gms tamarind
- For rasam powder:
- 10 gms peppercorns
- 10 gms cumin seeds
- 10 gms coriander seeds
- 3 gram red chillies
- For tempering:
- 30 ml oil
- 3 gms mustard seeds
- 2 gms curry leaves
- 3 Garlic cloves
- 10 sprigs coriander leaves
How to Make RasamHideShow Media
Crush garlic and chop tomatoes.
Soak the tamarind and extract the pulp.
Roast the ingredients for the powder and grind until fine.
Boil the dal with tomatoes till the lentils are mashed and set aside.
Heat oil and add mustard seeds, leave until it crackles.
Add the crushed garlic, curry leaves and the coriander leaves.
Mix the dal and water to get the required rasam consistency.
Mix in the tamarind pulp. Add the rasam powder.
Boil for 5 minutes on a low flame.