Rasam

Rasam is typical south Indian dish, a part of regular meals. It is generally consumed with rice or even consumed as a type of soup. The main ingredient of rasam is the rasam powder which adds and extra ordinary aroma and the tamarind and jaggery give it a nice tangy and sweet taste.

Enjoy this wonderful south Indian recipe. Include this in your meals to take a break from the typical dal.

Ingredients –

Split Pigeon Pea (Toovar Dal) – 1 cup
Rasam Powder – 3 heaped teaspoons
Tomato (finely chopped) – 1 medium sized
Tamarind juice –3-4 tablespoons
Jaggery (crushed) – 2 tablespoons
Salt – to taste

For tempering –

Oil- 1 tablespoons
Mustard seeds – 1 teaspoon
Dried red chilies – 1- 2
Curry leaves – 5-6
Asafoetida – ½ teaspoon

Procedure –

  • Cook the split pigeon pea along with 1 ½ cups of water in a pressure cooker for 3-4 whistles. Once the steam is released from the cooker mash the cooked dal along with the water.
  • In a pan bring to boil the tamarind juice and jaggery along with some water.
  • Add the tomatoes and rasam powder and let it boil.
  • Add the cooked dal, salt and add 2cups of water to it. Let it boil
  • Now in another pan heat oil and add the mustard seeds. Once it crackles add asafoetida, curry leaves and dried red chilies.
  • Pour this over the boiled dal.
  • Serve with rice.

Tips –

Rasam has usually a watery consistency. When one has sore throat, consumption of rasam (only the watery part minus the dal) helps sooth it.

I would love to hear from you about the recipe. Do comment.

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