Rasam
Ingredients
- Tomato – 1 large or 3 small, blanched and pureed.
- Toor dal – 1/4 cup
- Turmeric powder
- Water – 3 cups
- Rasam powder – 21/2 tsp, store bought or can be made in advance and stored (instructions at the bottom of the recipe).
- Jaggery powder – 1tsp.
- Salt – to taste
- Asafoetida – a pinch
- Cumin seeds – 1 tsp
- Curry leaves – 1 sprig, finely chopped.
- Dry red chilie – 2
- Cilantro 5 sprigs, finely chopped.
- Ghee – 2 tsp
Method
- Put toor dal, water, turmeric and 1 tsp. ghee into a pressure cooker, cook the toor dal too a mushy consistency.
- Let the content in the pressure cooker and then blend.
- In a large pan heat ghee to low, add asafoetida cook until you get an aroma.
- Add cumin seeds let crackle then add curry leaves and dry red chilie.
- Add tomato puree, cook until it turns light pink.
- Add rasam powder, jaggery and salt, cook for 10 minutes.
- Add the blended toor dal and cook till it boils.
- Turn off heat and added cilantro.
Serve with rice or as a soup. Hot rasam is good for a nice rainy day meal or when you have a cold.
Rasam Powder
Ingredients
- Coriander seeds – 2tsp
- Cumin seeds – 1 tsp
- Pepper – 10 corns
- Fenugreek seeds- 1/4 of a small tsp
- Asafoetida – a pinch
- Bydagi dry red chilies or any dry red chillie – 5 (https://en.wikipedia.org/wiki/Byadagi_chilli)
Method
- Dry roast the above ingredients and powder it finely.
- Store in a jar and use when needed.