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Why recepie famous for?
A perfect recipe for you to enjoy the true flavours of home-made south Indian cooking. Rasam is an essential part of every south Indian meal, and is usually served as the second main course following sambhar (or some other kuzhambu).
Ingredients
For The Rasam Masala
1 tsp masoor (split red lentil) dal
1/2 tsp chana dal (split bengal gram)
1 tsp coriander (dhania) seeds
3 whole dry kashmiri red chillies , broken into pieces
5 to 6 peppercorns (kalimirch)
1/8 tsp cumin seeds (jeera)
4 to 6 curry leaves (kadi patta)
Other Ingredients
2 tbsp toovar (arhar) dal
1/2 cup fresh tomato pulp
1/4 cup tamarind (imli) water
1/4 tsp turmeric powder (haldi)
salt to taste
2 tsp coconut oil or any other refined
1/4 tsp mustard seeds ( rai / sarson)
3 to 4 curry leaves (kadi patta)
1/4 tsp asafoetida (hing)
2 tbsp chopped coriander (dhania) for the garnish
Instructions
For the rasam masala
Combine all the ingredients in a small non-stick pan, and dry roast on a slow flame for 5 to 7 minutes or till they release flavour, while stirring continuously. Keep aside.
Allow it to cool slightly and blend in a mixer to a smooth powder. Keep aside.
How to proceed
Combine the toovar dal and 1 cup of water and pressure cook for 4 whistles.
Allow the steam to escape before opening the lid. Whisk the dal thoroughly and bring to a boil.
Add the tomato pulp, tamarind water, turmeric powder and salt, mix well and simmer for 3 to 4 minutes, while stirring continuously.
Add the rasam masala, and 3 cups of water, mix well and simmer for 5 to 7 minutes.
For the tempering, heat the oil in a small non-stick pan and add the mustard seeds.
When the seeds crackle, add the curry leaves and asafoetida and sauté on a medium flame for a few seconds.
Pour the tempering over the boiling rasam and mix well.
Serve hot garnished with the coriander.
Handy tip :
Blanch 3 medium tomatoes in hot water, peel and blend in a mixer to get ½ cup of tomato pulp.
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