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.

Ingredients

  1. Toor Dal – 1/2 Cup, cooked
  2. Tamarind Juice – 1 Cup
  3. Tomato Puree – 1 Cup
  4. Rasam Powder – 3 Teaspoons
  5. Heeng – ¼ Teaspoon
  6. Mustard and Jeera – 1 Teaspoon
  7. Salt – To taste
  8. Desi Ghee – 1 Teaspoon
  9. Karipattha – 5 leaves
  10. Hari Dhania – 1 Tablespoon, chopped

Rasam Powder

  1. Toor Dal – 2 Tablespoons
  2. Dhania Seeds (Whole) – 4 Tablespoons
  3. Kali Mirch – 1 Tablespoon
  4. Jeera Seeds – 3/4 Tablespoon
  5. Mustard Seeds – a pinch

Dry roast all the ingredients together and grind coarsely.

Method

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.

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