Rani's Rasam Recipe
South Indian Meals
Rasam
A delicious Rasam that I learnt from my cook, Rani. I love this when I need a peppy rasam, on one of those cloudy, dull days. Or when you have a cold or throat iriitation.
Ingredients
- Tamarind pulp from a small gooseberry sized tamarind
- Salt to taste
- Pure red chilli powder
- Chopped tomato
- A bit of jaggery
- Coriander seeds
- Black pepper corns
- Jeera
- Red chillies
- Toor dal -cooked - 1 ladle
- Chopped coriander to garnish
- Ghee or coconut oil (for a vegan version) for tempering
- Mustard seeds
- Curry leaves
- Asafoetida
Directions
Add tamarind extract to a pot. Add salt. Add jaggery. Add 1 tsp red chilli powder. Add chopped tomato, asafoetida and a few torn curry leaves. Let it boil gently for 10 minutes.
While that’s boiling, Roast with some oil - 1 tsp of coriander seeds, 1/2 tsp each of black pepper and jeera, a few curry leaves, and 4 red chillies. Grind to a coarse powder. Keep aside.
Add diluted dal water to the boiled rasam. Adjust quantity and consistency as needed.
Add the powder and boil gently until it froths.
Temper with oil / ghee, mustard seeds, a pinch of jeera, 2 red chillies, a few curry leaves. Switch off and garnish with chopped coriander leaves.