Rasam
Course: Rasam/CharuCuisine: Indian, TamilDifficulty: EasyServings
4
servingsPrep time
5
minutesCooking time
10
minutesA common dish that is served with rice. It can also be consume as soup.
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
- 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 add the mashed dhal, tamarind water, pepper jeera powder, crushed garlic, turmeric powder. Mix well and add water to make it thin.
- Chop the tomatoes and add to the above mix. 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 asafoetida powder.