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Rasam by Roopa Padmanabhan
Rasam powder is normally ground and kept for 2 weeks or so. Rasam tastes better with fresh masala.
Ready – made masala is available in the market.
- Toor Dal – 1/2 Cup, cooked
- Tamarind Juice – 1 Cup
- Tomato Puree – 1 Cup
- Rasam Powder – 3 Teaspoons
- Heeng – ¼ Teaspoon
- Mustard and Jeera – 1 Teaspoon
- Salt – To taste
- Desi Ghee – 1 Teaspoon
- Karipattha – 5 leaves
- Hari Dhania – 1 Tablespoon, chopped
- Toor Dal – 2 Tablespoons
- Dhania Seeds (Whole) – 4 Tablespoons
- Kali Mirch – 1 Tablespoon
- Jeera Seeds – 3/4 Tablespoon
- Mustard Seeds – a pinch
Dry roast all the ingredients together and grind coarsely.
Mix the tomato puree, tamarind juice, salt, heeng, rasam powder and boil till the raw smell goes.
Add cooked dal with 1 cup of water and boil for 2-3 minutes.
To temper, heat a spoon of desi ghee. Add the jeera and mustard seedsthen quickly mix in the rasam.
Add the karipattha and chopped dhania.