Rasam

Serve hot with rice, idly, vada, dosa etc. This is a south Indian dish. This dish is served in southern India and it has many names like samber, rasam etc. and many varieties.

Ingredients for Rasam:

Dal (toor dal or masoor dal) well-cooked and diluted ¼ cup.

Tomatoes, medium sized 2

Tamarind (imli) ½ a cup

Turmeric powder ¼ tea spoon

Asafoetida (hing) ¼ tea spoon

Salt to taste.

Chopped coriander leaves 3tsp.

Finely chopped tomato ½ cup .

Coriander seeds (Dhania) 2tsp.   

Toor dhal 1tsp.

Coconut grated 3 tsp.

Cumin (Jeera) ¼ tsp.

Black Pepper ¼ tsp.

Red Chilies 5 to 6

Seasoning (bagar): Ghee 1 tea spoon with ½ tsp. mustard.

Preparation of Rasam:

• Grind together cumin, coriander seeds, toor dal, coconut, black pepper and red chilies.
• Roast the above items in ghee and grind finely.
• Soak tomatoes in hot water and crush them.
• Extract the tamarind pulp adding warm water and add the crushed tomatoes.
• Add turmeric powder, salt, hing and the finely grounded masala paste.
• Allow the mixture to boil well.
• Add the diluted dal and bring to boil.
• Add Coriander leaves and a few pieces of finely chopped tomatoes before removing from stove.
• Season with ghee and mustard.