Sunday, May 7, 2017

Rasam (South Indian)

This is a simplified recipe for Rasam made without storebought rasam powder. I learned this recipe  from one of my uncle's Madrasi cook in India. Rasam is a thin lentil soup made with tamarind pulp, chopped tomatoes and spices. Whenever my husband has a cold, he always asks me to make rasam. It is spicy and soothing! You may enjoy the rasam as a soup or have it with idli and medu vada.

Prep time: 10 minutes
Cooking time: 30 minutes
Servings: 4

  • 1/2 cup toovar dal
  • 1 tablespoon tamarind (paste/pulp)
  • 1/4 cup fresh green coriander leaves, chopped
  • 1-1/2 teaspoon whole jeera
  • 1-1/2 teaspoon whole black pepper (adjust according to your spice preference)
  • 2 to 3 dried red chilli
  • 2 dry red chilli (for tempering)
  • 1/4 teaspoon asafoetida
  • 8 to 10 curry leaves
  • 3 medium tomatoes, chopped
  • 2 tablespoon ghee
  • 5 cups of water
  • Salt to taste
  1. On a pan, roast whole jeera, black pepper and red chilli. Grind them into powder after.
  2. Wash the dal before cooking. Drain and cook the dal with 5 cups of water in a pressure cooker. When it has cooled down, open and strain only the dal water from the top. Do not use the dal. Keep the water on the side. ( you can use the dal for your another meal, don't throw it)
  3. Heat 1 tablespoon ghee in a pan/pot. Add hing and two chopped tomatoes. When the tomatoes become soft, add the freshly grinded powder from step 1. Saute for two to three minutes. Put this mixture in a blender to make the paste.
  4. In another pan/pot, add 1 tablespoon ghee, two dry red chilli, hing and the paste. Sauté for two to three minutes. Add the strained dal water, tamarind paste, curry leaves and one chopped tomato.
  5. Cook for five to seven minutes. Add salt to taste and cook for one more minute. Turn off the stove. Add chopped coriander leaves.
  6. Serve hot as a soup or with Idli and Medu Vada.

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