Rasam Recipe

 
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Rasam
How to make Rasam
  • Chef: Kishore D Reddy
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

About Rasam Recipe: A south Indian 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.

Ingredients of Rasam

  • 100 Gram Toor dal
  • 100 Gram Tomatoes
  • 500 Ml Water
  • 25 Gram Tamarind
  • For rasam powder:
  • 10 Gram Peppercorns
  • 10 Gram Cumin seeds
  • 10 Gram Coriander seeds
  • 3 Gram Red chillies
  • For tempering:
  • 30 Ml Oil
  • 3 Gram Mustard seeds
  • 2 Gram Curry leaves
  • 3 Garlic cloves
  • 10 sprigs Gram Coriander leaves
  • Salt

How to Make Rasam

  • 1.Crush garlic and chop tomatoes.
  • 2.Soak the tamarind and extract the pulp.
  • 3.Roast the ingredients for the powder and grind until fine.
  • 4.Boil the dal with tomatoes till the lentils are mashed and set aside.
  • 5.Heat oil and add mustard seeds, leave until it crackles.
  • 6.Add the crushed garlic, curry leaves and the coriander leaves.
  • 7.Mix the dal and water to get the required rasam consistency.
  • 8.Mix in the tamarind pulp. Add the rasam powder.
  • 9.Boil for 5 minutes on a low flame.
Key Ingredients: Toor dal, Tomatoes, Water, Tamarind, Peppercorns, Cumin seeds, Coriander seeds, Red chillies, Oil, Mustard seeds, Curry leaves, Garlic cloves, Coriander leaves,

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