Rasam

Tarla.Dalal's picture

Aug. 02, 2015

There is no place like home, and nothing as soothing as homemade food! In short, a south Indian would say, Ah, Rasam! The homeliest of south Indian recipes, Rasam is a thin lentil soup perked up with tamarind pulp and chopped tomatoes, a traditional spice powder, and a simple seasoning of mustard seeds and curry leaves. The aroma of fresh roasted spices that surges out the pot as soon as the seasoning is added, is enough to draw everybody to the table.

Ingredients

For the rasam powder
Coriander seeds 1 Teaspoon (dhania)
Dry kashmiri red chillies 3 (broken into pieces)
Other ingredients
Black peppercorns 6 (kalimirch)
Toovar dal 2 Tablespoon
Finely chopped tomatoes 1/2 Cup (8 tbs)
Toovar dal 1 Teaspoon (arhar)
Chana dal 1/2 Teaspoon (split Bengal gram)
Tamarind pulp 1/4 Cup (4 tbs) (imli)
Cumin seeds 1 Pinch (jeera)
Turmeric powder 1 Pinch (haldi)
Asafoetida 1 Pinch (hing)
Salt To Taste
Ghee 2 Teaspoon
Mustard seeds 1/4 Teaspoon (rai/sarson)
Curry leaves 7 (kadi patta)
Finely chopped coriander 2 Tablespoon (dhania)

Directions

Making

For the rasam powder

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

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

Finalizing

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

Allow the steam to escape before opening the lid. 

Blend the dal mixture using a hand blender till smooth. 

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

Combine the tomatoes, 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.

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

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

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

Add the coriander and mix well. 

Serving

Serve hot with rice.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4