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PrintORDINARY RASAM
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- In a pan add the tomatoes, tamarind, asafoetida powder, rasam powder and salt.
- Pour in 1 cup water. Lightly mash the ingredients and simmer for about 15 minutes.
- Add the cooked dal and 250 ml of water to the rasam and bring to the boil.
- Heat 5 grams of ghee and add all the ingredients for the tempering. When the mustard seeds splutter, add to the rasam.
- Garnish with chopped coriander leaves. Serve hot.
INGREDIENTS
- 2 tomatoes, cubed
- A lime-sized tamarind ball, soaked and juice extracted
- ½ teaspoon asafetida powder
- 3 tablespoon red gram dhal, rinsed and cooked
- 2 teaspoon rasam powder
- Salt to taste
- Chopped coriander leaves for garnishing
Tempering
- ½ teaspoon cumin seeds
- 1 dry red chilli, halved
- 1 teaspoon ghee
- 1 teaspoon mustard seeds
- A few curry leaves
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