Ingredients
- Tamarind – 1-2 tbsp.
- Toor Dal – 25 grams
- Tomatoes – 1 or 2 (based on the size, if small, use 2, else 1)
- Turmeric – 1 spoon
- Curry leaves – 5-6
- Coriander leaves – 5-6 strands
- Salt – as per taste
- Sugar (optional) – 1 tbsp
- Water – 2 glass
Preparation
- Soak 1 tablespoon seedless tamarind in ½ cup of hot water for 20 minutes. Later squeeze the tamarind pulp and keep aside.
- Pressure cooker, 25 grams toor dal with 1.5 cups water for 7 to 9 minutes or till they are completely soft and Mashable.
Making Rasam
- In a pan or kadai add 2 tbsp of ghee, once the ghee heats, add the mustard seeds, curry leaves, and asafoetida, allow the mustard to crackle. This is add squeezed tamarind pulp, with 2 glass of water, and tomatoes (cut or smashed) and allow to boil for 5 mins. At this stage add turmeric powder, coriander leaves, salt, and the Rich Rasam podi and allow it to boil till the tomatoes are cooked.
- Add the cooked dal to this mixture and stir well.
- Simmer for 7 to 8 minutes till a froth is formed.
- Garnish the rasam with some more coriander leaves and serve hot with plain rice, with idly or simply have it a soup.
Veggies
- 1 carrot, chopped.
- 1 red capsicum, chopped.
- 1½ cup water
Seasoning
- Ghee – 2 tbsp
- Mustard Seeds – 1 small spoon
- Asafoetida (optional) – one pinch