Recipe ingredients
- Tuvar dhal (thuvaram paruppu) - 1/2 cup.
- Tamarind - lime size.
- Tomatoes - 2
- Green chillies - 1
- Rasam Powder - 3 teaspoons
- Sugar - 2 teaspoon (optional) - 2-1/2 tsp.
- Salt - 1-3/4 teaspoon
- Turmeric powder - 1/4 teaspoon
- Ghee - 1 teaspoon
- Red Chilli - 1
- Mustard seeds - 1 teaspoon
- Black gram dhal - 1/2 teaspoon
Recipe method
- Pressure cook tuvar dhal with one cup of water and a pinch of turmeric powder for ten minutes - when cold, mash well.
- Soak tamarind in two cups of water for ten minutes, squeeze and strain out the liquid.
- Boil tamarind water with turmeric powder, slit green chilli, tomatoes (chopped) salt and sugar till the raw smell of tamarind disappears and the tomatoes are cooked.
- Add the mashed dhal, two and a half cups of water, and the rasam powder and boil for five minutes till slightly thick.
- Add curry leaves and coriander leaves.
- Remove from fire.
- Heat ghee in a pan, add the mustard seeds, red chilli and black gram dhal.
- When mustard seeds splutter add hing powderpour the seasoning over the rasam.
- Serve rasam hot with steaming rice and papads.
Other indian recipes:
Mangalore rasam recipe
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