Divamani Enterprises

Rasam

Type: Savoury
Preparation Time: 30 minutes
Servings: 4

Ingredients

  • 1 small lemon sized tamarind
  • 1/2 cup red gram (tur) dal
  • 1 litre water
  • 1 tsp salt
  • 1/4 tsp turmeric powder
  • 1/2 tsp chilli powder
  • 3 tsps rasam powder
  • a pinch of asafoetida
  • 1/2 tsp pepper powder
  • 1 green chilli (cut into small pieces)
  • 1/2 tsp sugar
  • 1 tomato

For tempering:

  • 2 tsps ghee
  • 1 tsp mustard
  • 1/2 tsp fenugreek seeds
  • 2 sprigs curry leaves
  • 1/2 cup cut coriander leaves

Instructions

  1. Soak the tamarind in water for at least 5 minutes.
  2. Squeeze out the juice into a large vessel. Again, pour water onto it and squeeze. Repeat at least 2-3 times.
  3. The vessel will have around litre of water. If not, add water to the tamarind water.
  4. Add salt, turmeric, chilli powder, rasam powder, pepper powder, asafoetida, sugar and chilli into the tamarind water.
  5. Cut the tomatoes into 1/2 inch cubes
  6. Add tomatoes into the liquid and heat on high flame.
  7. Bring it to a boil and reduce the flame. Let it continue boiling till the tomatoes are cooked.
  8. Cook the tur dal in the pressure cooker. Take at least 3-5 whistles.
  9. Once the pressure is released and the vegetables in the sambar are cooked, pour the water from the tur dal into it.
  10. Take the ladle and mash the cooked dal.
  11. Pour this into the rasam and stir.
  12. Let it boil together, stirring it occasionally so that the dal does not stick to the bottom of the vessel.
  13. Take a pan, add ghee, mustard, fenugreek seeds, and curry leaves. Let it sputter.
  14. Pour the tempering into the rasam
  15. Add the cut coriander leaves into this and let it boil for few seconds.
  16. Remove from flame and serve hot.

Notes

  • If the tur dal does not cook easily, soak it for a couple of hours before cooking.
  • Tur dal, when cooked, breaks apart and mixes easily with its water. Check this while mashing and then add to the rasam.
  • Rasam powder can be bought from the store. However, the taste differs depending on the mix used.
  • Rasam powder can be made at home which will be given separately later.
  • Spiciness can be adjusted to individual taste by increasing/reducing green chillies and chilli powder.

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