Rasam

Name: Rasam
Yield: 1-serving
Cuisine: Indian
Ingredients: 3 Coriander Seeds; 3 Chana Dal; 3 Chilly Red Powder; 1 Pepper; 2 Dal Tood; 1 Tomatos (Chopped); ½ Mustard Seeds; 5 Curry Leaves; Asafoetida; ½ Tamarind Extract; Coriander Leaves (Chopped); Oil; Salt

Saneef H Ansari @cook_7797312

Bangalore

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 @cook_7797312

Bangalore

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.

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Ingredients

1-serving

3Coriander Seeds
3Chana Dal
3Chilly Red Powder
1Pepper
2Dal Tood
1Tomatos (Chopped)
½Mustard Seeds
5Curry Leaves
Asafoetida
½Tamarind Extract
Coriander Leaves (Chopped)
Oil
Salt

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Steps

1

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

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

Take out the mixture. You can store mixture in an airtight container. This is your own rasam mix.
4

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 tamarind, salt and cook till the tomatoes are cooked. Add one and half teaspoons of rasam mix we prepared earlier.
6

Add coriander leaves and remove from heat.
7

Saute mustard seeds in a little oil also add curry leaves and asafetida. Add this seasoning to rasam.
8

Thats it. have it hot!