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Rasam

Madhuri.Dixit's picture
Ingredients
  Red tamarind block 4 Ounce (125 Grams)
  Hot water 1⁄4 Pint (150 Milliliter)
  Toor 6 Ounce (175 Grams)
  Water 1 1⁄4 Pint (750 Milliliter)
  Salt 1 Teaspoon
  Turmeric 1⁄4 Teaspoon
  Ground cumin 1 Teaspoon
  Ground coriander 1 1⁄2 Teaspoon
  Black peppercorns 1⁄4 Teaspoon, crushed
  Crushed dry red chilies 1⁄2 Teaspoon
  Garlic pulp 1 Teaspoon
  Tomatoes 2 , quartered
  Corn oil 2 Tablespoon
  White cumin seeds 1⁄2 Teaspoon
  Curry leaves 6
  Fresh green chilies 3
Directions

Break down the tamarind block.
Pour the hot water over the tamarind and leave it to soak for about 10-15 minutes.
Squeeze out all the water and push the tamarind through a sieve to extract the pulp.
Wash the lentils, put in a saucepan with the measured water, bring to the boil and cook over a medium heat.
When the lentils are soft, add the salt, turmeric, ground cumin, ground coriander, crushed black peppercorns, chillies and garlic and then mash the dhaal down with a wooden masher.
Add the tomato quarters and the tamarind pulp and cook for about 2 minutes.
Meanwhile, heat the corn oil in a saucepan, add the cumin seeds, curry leaves and green chillies and fry for 1 minute.
Pour the mixture over the dhaal, and serve hot.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegan, Vegetarian
Ingredient: 
Cumin
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes
Servings: 
4

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 311 Calories from Fat 81

% Daily Value*

Total Fat 9 g14.1%

Saturated Fat 0.89 g4.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 516 mg21.5%

Total Carbohydrates 50 g16.7%

Dietary Fiber 9.8 g39.1%

Sugars 18.3 g

Protein 11 g22.4%

Vitamin A 13.1% Vitamin C 46.6%

Calcium 11.1% Iron 24.7%

*Based on a 2000 Calorie diet

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Rasam Recipe