Category: Tasty Rasams
Description: This is a traditional rasam made in most south Indian households everyday.
Preparation Time: 25 mins
Cooked Redgram dhal(toor dhal) – ¾ cup
Fresh ripe tomato – 1 big (chopped)
Thick tamarind pulp – 4 tablespoons
Sambhar powder – 1 tablespoon
Fresh Pepper and Cumin powder – 1 teaspoon
Turmeric powder – ¾ teaspoon
Asafoetida powder – ½ teaspoon
Coriander leaves – 1 tablespoon
Salt – to taste
Ghee – 2 tablespoons
Mustard seeds – ½ teaspoon
Curry leaves – 1 sprig
Coriander leaves – for garnishing
1.Take the thick tamarind pulp in a vessel and add 2 cups of water.
To that add the chopped tomato,salt,turmeric powder,asafoetida powder few curry leaves and coriander leaves and allow to simmer.
2.When the raw flavor disappears add the sambhar powder and pepper and cumin powder and let it simmer for a few more minutes.
3.Mash the cooked redgram dhal nicely and add 2 cups of water and mix it with the simmering gravy.
4.When the rasam starts to boil remove from the fire, cover and keep aside.
5.Heat the ghee in a small pan and add the mustard seeds, when they crackle add the remaining curry leaves and coriander leaves to it and pour it over the hot rasam.