Rasam
Change

Rasam

A common part of South Indian meals, a very fluid curry to have with rice. Many prefer drinking rasam as it is. So says it has medicinal value, and recommended for fever and other common illness.

Saneef H Ansari

Ingredients

1-serving
  1. 3 Coriander Seeds
  2. 3 Chana Dal
  3. 3 Chilly Red Powder
  4. 1 Pepper
  5. 2 Dal Tood
  6. 1 Tomatos (Chopped)
  7. ½ Mustard Seeds
  8. 5 Curry Leaves
  9. Asafoetida
  10. ½ Tamarind Extract
  11. Coriander Leaves (Chopped)
  12. Oil
  13. Salt

Method

  1. Add Photo

    If you readymade rasam mix, you can skip steps 1 & 2

  2. Add Photo

    Dry roast the coriander seeds, chana, dal and pepper till you get a good aroma. Then reduce the heat and add Chilly powder. Mix it thoroughly.

  3. Add Photo

    Take out the mixture. You can store mixture in an airtight container. This is your own rasam mix.

  4. Add Photo

    Cook the Toor Dal in a pressure cooker with about 3 cups of water. Then mash it well. Add tomato to it and bring to boil

  5. Add Photo

    Add tamarind, salt and cook till the tomatoes are cooked. Add one and half teaspoons of rasam mix we prepared earlier.

  6. Add Photo

    Add coriander leaves and remove from heat.

  7. Add Photo

    Saute mustard seeds in a little oil also add curry leaves and asafetida. Add this seasoning to rasam.

  8. Add Photo

    Thats it. have it hot!

Add Step

Cooksnaps

(0)

Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap

Related keywords