by Janani G Vikram
Added to 9 cookbooks
This recipe has been viewed 5018 times
A spicy, soupy dish that can be enjoyed by itself or mixed with rice.
- Dry roast each ingredient separately till completely dry.
- Grind all ingredients together and store powder in an airtight bottle. Keep aside.
- Soak the tamarind in a cup of water for around 1/2 hour. Squeeze it well and extract the juice. Dilute with 1 cup of water and keep aside.
- Meanwhile, pressure cook the dal with enough water and a pinch of turmeric powder.
- Mash the dal well and keep aside.
- In a deep pan, add the 2 cups of tamarind water, tomatoes, rasam powder, and asafoetida powder and bring to boil.
- Simmer for around 10 minutes till the rasam reduces to ¾ of its original quantity.
- Now add the remaining cups of water and cooked dal and mix well.
- When a foamy layer starts forming on the rasam, add the seasoning and cook for few minutes and remove from the flame.
- Heat the ghee in a small pan and add the mustard seeds.
- When the seeds crackle, add the tempering over the rasam.
- Serve hot garnished with coriander.
This recipe was contributed by Janani G Vikram on 13 Oct 2011I am a technically-qualified freelance writer, editor and hands-on mom based in Bengaluru. I write o...
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