RCI-CR.001.0004.001
Rasam
, also , is a popular dish in South India. It can be described as a thin soup, served on top of rice
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- Toovar dhal (toovar/toor/togari dal) - 1/4 cup1 unit
- Tomatoes - 4 large (16 oz can) OR 2 tablespoon Tamarind (concentrate extract) paste1 unit
- Cumin Seed (Jerra/Jeerige) - 1/2 teaspoon (optional)1 unit
- Chilli Powder - 1/2 teaspoon1 unit
- Turmeric Powder - 1/2 teaspoon1 unit
- Asafoetida (hing) powder - 1/2 teaspoon1 unit
- Coconut - 1 tablespoon (grated)1 unit
- Mustard Seed - 1/2 teaspoon1 unit
- Coriander Powder - 1/2 teaspoon1 unit
- Curry Leaves - 4 springs (washed)1 unit
- Salt - 1/4 teaspoon or less to taste1 unit
- Coriander Leaves - 1 bunch (chopped)1 unit
Method
1
Pressure cook the dhal with sufficient water.
2
If using tomatoes for sourness, parboil first to remove skin and chop roughly.
3
To the cooked dhal, add salt, chilli powder, turmeric powder, and tomatoes or tamarind extract.
4
Simmer for 3 to 4 minutes.
5
Add the asafoetida, grated coconut, and ground coriander.
6
Add any other spice as required (please list the optional spices or ingredients!)
7
Simmer for a few minutes (to cook the coconut properly).
8
In a separate frying pan, heat 3 tablespoon of oil over medium heat.
9
Add the mustard seed and cumin seed.
10
When the mustard seeds pop, remove from the heat and add the curry leaves.
11
Add to the Saaru.
12
Garnish with coriander leaves.