Rich Rasam

Rasam is a tangy, spiced, and soupy preparations from the South Indian cuisine. Rasam is a staple in many South Indian households. It is made using various herbs, spices, lentils, sometime using fruits such as pineapple, lemon too, most made using tomatoes or tamarind.For the below recipe, we will use tamarind as a base.

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. 1 carrot, chopped.
  2. 1 red capsicum, chopped.
  3. 1½ cup water

Seasoning

  • Ghee – 2 tbsp
  • Mustard Seeds – 1 small spoon
  • Asafoetida (optional) – one pinch