Rasam / Dhal Rasam

Tomato rasamA steaming hot cup of rasam on a cold rainy day! Bliss!! This tangy, spicy light liquid is great as a soup or to eat with rice and potato curry 🙂 All these days I thought my mom’s rasam was the best. But I recently found out my mil makes a mean rasam too! It tastes different than my mom’s but still comforting and tasty. She adds freshly ground spices in the end! Have been wanting to try her recipe for sometime now but haven’t got to it! Today I am sharing my mom’s recipe.It is easy and simple. Not many steps involved. But deliciousness guaranteed 🙂

Ingredients:

  • 1 tomato pureed
  • Tamarind small gooseberry size
  • 2 tsp rasam/ sambar powder
  • 1/2 cup toor dhal
  • 1/2 tsp turmeric powder
  • 1 sprig curry leaves
  • handful of corrinader leaves and stalk finely chopped
  • 2 pods garlic (optional)
  • salt to taste

For tempering:

  • 1 1/2 tsp ghee/oil
  • 1 tsp mustard seeds
  • 1 tsp cumin
  • 2 or 3 curry leaves
  • 1/4 tsp hing/ asafoetida

Method:

Pressure cook dhal with water for 3-4 whistles. It should be well mashed

Mix hot water in the tamarind and extract juice, about 1 and 1/2 cup

Take a pan add the tomato puree ( you can chop it if you like having chunks of tomato in your rasam) tamarind extract, turmeric powder, salt, rasam powder, curry leaves, 1/2 cup water and let it boil until the raw smell of tamarind is gone.

If you are using garlic pod add it in the previous step along with the tomatoes and tamarind.

When its boiled , add the mashed dhal and let it boil for some more time until it becomes frothy and switch off the flame.

Add the finely chopped coriander ( Do not miss out on coriander. It gives a wonderful flavor to the rasam.)

Now prepare the tempering. Heat 1 1/2 tsp ghee/oil and add the mustard seeds, cumin and hing, curry leaves when the ghee becomes hot. When the mustards splutters add the tempering into the rasam bowl and mix well 🙂

Serve hot with rice and potato curry or you can drink it as it is.

Note:

You can add more garlic if you like the taste of garlic. You can slightly mash the garlic and add it to the rasam. My mom always used to add it whole.

You can add a 1/2 tsp of freshly ground black pepper while tempering to make it hot 🙂

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This entry was posted in INDIAN MAIN DISHES, Recipes, SOUTH INDIAN and tagged , , , , , , , . Bookmark the permalink.

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