Rasam

Ingredients

  • Tamarind – Big gooseberry size
  • Thuvar dhal – ½ cup
  • Pepper – 1 teaspoon
  • Jeera – 1 teaspoon
  • Red Chillies – 2
  • Coriander seeds – 1 teaspoon
  • Garlic pearl – 1 or 2
  • Tomato – 1 (fully riped)
  • Curry Leaves – few
  • Coriander leaves – few
  • Asafotida powder – a pinch
  • Turmeric powder – a pinch
  • Oil – 1 teaspoon
  • Mustard – ½ teaspoon
  • Salt – 1 teaspoon or as per taste

Directions

  1. Soak tamarind and salt in water and squeeze out the juice completely by adding enough water. Cook thuvar dhal till soft and mash it well. Grind pepper, jeera, red chillies and coriander seeds coarsely. Crush garlic pod. In a thick bottomed vessel put the mashed dhal, tamarind water, pepper jeera powder, crushed garlic, turmeric powder. Mix well and add water to make it thin. Chop the tomatos and add to it. Bring to boil. When it starts boiling add the curry leaves and coriander leaves and remove from flame. Add half cup cold water so that it will not overcook. Season it with mustard and asafotida powder.

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