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Rasam


 

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.