Rasam

Name: Rasam
Total time: 1500 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 1 tsp For the rasam powder coriander seeds; 3 whole dry Kashmiri red chillies, broken into pieces; 5-6 black peppercorns; 1 tsp toovar dal; 1/2 tsp chana dal; 1 pinch cumin seeds; Other ingredients; 2 tbsp toovar dal; 1/2 cup finely chopped tomatoes; 1/4 cup tamarind pulp; 1 pinch turmeric powder; 1 pinch asafoetida; to taste Salt; 2 tsp ghee; 1/4 tsp mustard seeds; 6-7 curry leaves; 2 tbsp finely chopped coriander; 1 cup chopped onion; 1 tbsp chopped garlic

Pankhuri Gupta @cook_6371904

Rasam or chaaru or saaru is a south Indian soup, traditionally prepared using tamarind juice as a base, with the addition of coriander seeds, chili pepper, cumin seeds and other spices as seasonings.

Pankhuri Gupta @cook_6371904

Rasam or chaaru or saaru is a south Indian soup, traditionally prepared using tamarind juice as a base, with the addition of coriander seeds, chili pepper, cumin seeds and other spices as seasonings.

Saved

Ingredients

25 minutes

5 servings

1 tspFor the rasam powder coriander seeds
3whole dry Kashmiri red chillies, broken into pieces
5-6black peppercorns
1 tsptoovar dal
1/2 tspchana dal
1 pinchcumin seeds
Other ingredients
2 tbsptoovar dal
1/2 cupfinely chopped tomatoes
1/4 cuptamarind pulp
1 pinchturmeric powder
1 pinchasafoetida
to tasteSalt
2 tspghee
1/4 tspmustard seeds
6-7curry leaves
2 tbspfinely chopped coriander
1 cupchopped onion
1 tbspchopped garlic

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Steps

25 minutes

1

For the rasam powder
2

Combine all the ingredients in a small broad non stick pan and saute on a medium flame for 2 to 3 minutes. Keep aside to cool completely.
3

Once cooled, blend in a mixer to a smooth powder.keep aside.
4

How to proceed
5

Combine the toovar dal with 1 cup of water in a pressure cooker and pressure cook for 3 whistles.
6

Allow the steam to escape before opening the lid.
7

Blend the dal mixture using a hand blender till smooth.
8

Add the rasam powder into it, mix well and keep aside.
9

Combine the tomatoes, onion, garlic, tamarind pulp, turmeric powder, asafoetida, salt and 3 cups of water, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
10

Add the prepared daal rasam powder mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. keep aside.
11

For the tempering, heat the ghee in a small non- stick pan and add the mustard seeds and curry leaves.
12

When the seeds crackle, add the tempering to the prepared rasam, mix well and cook on a medium flame for 1 minute.
13

Add the coriander leaves and mix well.
14

Served hot with rice.