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Rasam Recipe
Author:
EasyRecipes .
Recipe type: Dessert
Cuisine: Indian
Serves: 2
Prep time:
Cook time:
Total time:
Rasam is a staple item in most South Indian homes, but if you visit 5 different homes, you will get to experience 5 different rasam recipes – all equally delicious. Here is our take on a basic rasam recipe, one you can try with rice or as a light soup. We hope you’ll enjoy the fragrance and flavor of this comfort food.
Ingredients
- Toor Daal – ½ cup, washed and drained
- Water – 2 cups
- Water – 6 cups
- Tomatoes – 2 medium, chopped
- Curry Leaves – ½ sprig
- Garlic – 3 large cloves, smashed
- Green Chilies – to taste, slit
- Jaggery (or sugar) – 1 Tbsp or to taste (optional)
- Rasam Powder – 2 Tbsp (store bought or homemade recipe)
- Salt – to taste
- Turmeric Powder – ⅛ tsp
- Asafoetida – ⅛ tsp
- Homemade Tamarind Paste – 2 Tbsp or to taste (use less if using store bought concentrate)
- Red Chili Powder – to taste
- Cilantro – for garnishing
- For Seasoning:
- Ghee – 1 Tbsp
- Mustard Seeds – ½ tsp
- Dried Red Chilies – 1 to 2
- Asafoetida – ⅛ tsp
- Curry Leaves – ½ sprig
- Garlic – 5 cloves, smashed
Instructions
- Pressure cook Toor Daal with 2 cups Water for 3 whistles and allow the pressure to release on its own.
- In a large pot, add 6 cups Water, Tomatoes, Garlic, Curry Leaves, Green Chilies, Jaggery, Rasam Powder, Salt, Turmeric Powder and Asafoetida.
- Boil mixture until tomatoes soften up and the quantity reduces a little.
- Open pressure cooker and lightly mash the cooked Toor Daal with the back of a ladle.
- Add Toor Daal to the reduced tomato mixture.
- Add Tamarind Paste, Salt and Red Chili Powder.
- Allow mixture to boil for 10-12 minutes.
- For the seasoning: In a small skillet, heat Ghee and add Mustard Seeds. Allow them to pop.
- Add Dried Red Chilies, Asafoetida, Curry Leaves and Garlic Cloves.
- Cook for 30 seconds and pour into prepared Rasam.
- Garnish with chopped Cilantro.
