A tasty Rasam , makes plain rice taste heavenly. The tanginess of tamarind is mildly camouflaged by the rasam powder and dal water . Rasam is made regularly in most Tamilian homes.
There are a different types of Rasam , but plain paruppu rasam is commonly made and liked by all.
Ingredients
Ingredients
- Tamarind as big as lemon
- Water 4 cups
- Cooked Tuvar dal 1/4 cup
- Salt 1 1/2 teaspoons
- Rasam Powder 2 teaspoon
- Asafoetida 1/2 teaspoon
- Mustard 1 teaspoon
- Curry leaves few
- Coriander leaves chopped 1/4 cup
- Dried Red Chilies 2
Method
Method
- Soak the Tamarind in two cups of water. After 15 minutes or so , extract juice and keep aside .
- Add salt ,rasam powder , asafoetida and curry leaves to the tamarind water and cook in low heat .
- Mash the cooked dal well, add half cup of water to the dal . Pour the top watery portion into the tamarind water.
- Cook in low heat , till raw smell of tamarind goes , for 10 minutes or so.
- Add the rest of the dal . Mix well. Cook for two to three minutes. The rasam will start bubbling .
- Season with mustard and red chilies in ghee .
- Garnish with coriander leaves .
- Aromatic rasam is ready .
- Serve hot with Rice and Ghee.
Note
- You can add Tomatoes to the rasam.
- Eeyaa chombu can be used to make Rasam.