Rasam is a South Indian dish filled with proteins and vitamins. This is usually eaten with hot Rice and Ghee. Sometimes the liquidified version of this is served as an apetizer as well. Here's the recipe for a typical homemade Rasam - you'll love it!!!
Toor Dal - ¼ Cup
| ||Tomato chopped - 1|| |
| ||Tamarind Pulp - 1 tsp|| |
| ||Rasam Powder - 1 tsp (adjust the spice level according to your taste)|| |
| ||Pinch of Asafoetida|| |
| ||Pinch of Turmeric Powder|| |
| ||Few Curry Leaves || |
| ||Salt to taste|| |
| ||Mustard Seeds - ¼ tsp|| |
| ||Oil - 1 tsp|| |
| ||Coriander Leaves (Cilantro) for garnishing|| |
• Pressure cook the dal and Tomatoes until cooked well.
• Wait till all the pressure is released and then open the cooker. Transfer the cooked dal and Tomatoes into a deep vessel. Mash this using a masher, add some Water and keep this on medium heat.
• Next add Salt, Tamarind Pulp and Rasam Powder. Mix well and bring it to boil.
• Meanwhile heat Oil in a small pan. Add Mustard Seeds and allow it to splutter. Then add Turmeric Powder, Asafoetida and Curry leaves.
• Add this tempering to the prepared Rasam and garnish it with some chopped Coriander Leaves (Cilantro)