Rasam is one of the most versatile of Indian dishes. One can serve it as an appetizer, over rice, to soothe a sore throat, or as a digestive. Fragrant with the aromatic spices that are used, the tanginess of tomatoes and tamarind and the flavour of coriander leaves, it is simply irresistible!
- 50 gms Toor dal/ Split Pigeon peas
- 2 tomatoes
- 1 tsp tamarind paste
- 2 heaped tsps Rasam powder
- 1 tbsp ghee/clarified butter
- 1 tsp mustard
- 3 sprigs curry leaves
- Coriander leaves
- A small piece of jaggery (optional)
Pressure cook the toor dal. Churn it well. Chop the tomatoes and boil them in 750ml of water. Once cooked, add the Rasam powder, salt, tamarind paste and the churned dal to the tomatoes. Boil well. Heat the ghee in a pan. Add the mustard seeds. After they splutter drop in the curry leaves. Toss and tip the seasoning into the boiling Rasam. Garnish with coriander leaves. Keep aside for about 15 minutes for the flavours to infuse. Serve with a tsp of ghee.
Recipe to the Rasam powder can be found under the catagory – spice powders of this website.
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