Rasam By rujutag
This recipe has been viewed 2406 times
Rasam is a popular tangy and spicy South Indian lentil recipe cooked in a typical South Indian style. Enjoy hot rasam with steamed rice or as soup with breads of choice.
- In a medium saucepan, cover the dhal with 2 1/4 cups of the cold water and stir in the turmeric.
- Bring to a boil, then cover and simmer over low heat until the dhal is tender, about 30 minutes.
- Using a potato masher, puree the dhal, then transfer to a bowl.
- Meanwhile, in a heatproof bowl, soak the tamarind pulp in the hot water until it is thoroughly dissolved, about 10 minutes.
- Strain the tamarind liquid through a coarse sieve and set aside.
- Discard the tamarind solids.
- In a medium saucepan, heat the vegetable oil.
- Add the mustard seeds, cumin, peppercorns and fenugreek and cook over moderate heat until the mustard seeds start to pop.
- Stir in the curry leaves, dried chiles and asafetida.
- Add the dhal to the pan along with the tomato, onion, salt, tamarind liquid and the remaining 6 cups of cold water.
- Bring to a boil and serve hot.
This recipe was contributed by rujutag on 24 Jan 2004
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