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.

Preparation

Making Rasam:

  • 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
  • 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.

Ingredients

For Soulful Sambar:

  • 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

Seasoning:

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

Note:

  • : you could also add freshly grounded coconut to the podi and blend it to give it a variation or add a spoonful of jaggery to give it a slightly sweet taste.