How to make Rasam
Course
appetizer
Cuisine
indian
Servings
Prep Time
5 people
10 minutes
Cook Time
10 minutes
Servings
Prep Time
5 people
10 minutes
Cook Time
10 minutes
Ingredients
5-6
cup
water
1/4
cup
Split red gram
Arhar dal
2
Large
tomatoes
3-4
tbsp
Tamarind pulp
Imly pulp
1
tbsp
Rasam powder
1/2
tsp
Asafoetida powder
hing
10-12
curry leaves
2
tbsp
coriander leaves
optional
2
tsps
Clarified butter
ghee
2
tsps
salt
or as per taste
1/2
tsp
mustard seeds
sarso seeds
1/2
tsp
Fenugreek seeds
methi seeds
1/2
tsp
cumin seeds
jeera seeds
Instructions
First, take tamarind in a bowl and add boiling water into it. Let it soak for around 15-20 minutes.
After that squeeze and extract the pulp of tamarind and strain the mixture through a strainer. Keep it aside.
Cook split red gram in one cup of water until 1-2 whistles in a pressure cooker. Upon cooling churn the lentil with a hand blender and set aside.
Now in another vessel, heat 1 tsp of ghee. Add the mustard seeds to it, and when the seeds start popping, lower the flame and fenugreek seeds to it.
With the browning of fenugreek seeds, add the cumin seeds to this.
Now add the tomatoes, tamarind pulp, rasam powder, salt and water to this and bring it to boil.
Add the cooked lentil to this as well and mash the tomatoes lightly. Allow boiling this for four to five minutes.
Now just before switching off the flame, add the asafoetida, curry leaves and coriander leaves to this.
Finally, pour in the remaining ghee and switch off the flame. Serve hot with steamed rice, or as a soup along with suji papad.
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