by Tarla Dalal
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Added to 67 cookbooks
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A perfect recipe for you to enjoy the true flavours of home-made south Indian cooking. Rasam is an essential part of every south Indian meal, and is usually served as the second main course following sambhar (or some other kuzhambu).
- Combine all the ingredients in a small non-stick pan, and dry roast on a slow flame for 5 to 7 minutes or till they release flavour, while stirring continuously. Keep aside.
- Allow it to cool slightly and blend in a mixer to a smooth powder. Keep aside.
- Combine the toovar dal and 1 cup of water and pressure cook for 4 whistles.
- Allow the steam to escape before opening the lid. Whisk the dal thoroughly and bring to a boil.
- Add the tomato pulp, tamarind water, turmeric powder and salt, mix well and simmer for 3 to 4 minutes, while stirring continuously.
- Add the rasam masala, and 3 cups of water, mix well and simmer for 5 to 7 minutes.
- For the tempering, heat the oil in a small non-stick pan and add the mustard seeds.
- When the seeds crackle, add the curry leaves and asafoetida and sauté on a medium flame for a few seconds.
- Pour the tempering over the boiling rasam and mix well.
- Serve hot garnished with the coriander.
- Blanch 3 medium tomatoes in hot water, peel and blend in a mixer to get ½ cup of tomato pulp.
Nutrient values (Abbrv) per serving
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