Saturday, 2 June 2012


Rasam   is an everyday stuff for all the south Indians. The Lunch or the dinner is not complete without it. Rasam is a nutritional soup made of pulses (Dal), tomato/tamarind, curry leaves and seasonings. There is a variety of Rasam (Saaru – In kannada,Rasam in Tamil) prepared, but here I am going to take you through the basic and the most common variety of Rasam.

Ingredients you will need
1 cup tur dal(Bengal Gram)
1 medium size tomato/ ¼ cup tamarind juice
3- 4 sticks of curry leaves
Half cup coriander leaves
2 teaspoon lemon juice
1 teaspoon rasam powder
2 cloves
2 black pepper
1 small piece smashed ginger/grated ginger
½ cup coconut milk
1 green chilly
1 teaspoon mustard seeds
2 teaspoons ghee
¼ spoon Asafoetida
Salt for taste

How do I prepare
1.       Cook tur dal, and tomato in pressure cooker with a pinch of salt and turmeric.
2.       Once the cooker cools down pour the dal into a big pan n add tamarind juice (if you have not used tomato), 1 teaspoon rasam powder and ½ cup coconut milk and bring to boil.
3.       Simultaneously take a frying pan and add 1 tablespoon of oil and heat it
4.       Add half sliced green chilly, smashed or grated ginger, cloves, black pepper and curry leaves, fry for 2 minutes n pour it into the boiling dal.
5.       Keep boiling this mixture for 10 to 15 minutes
6.       Then take a fryng pan add 2 teaspon of ghee and then add mustard seeds and asafoeitida(Hing) fry n pour to the dal.
7.       Put off the burner and add coriander leaves and the lemon juice. Rasam is ready to serve with steaming rice with any vegetable.

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