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RasamRasam

Chef

:Kishore D Reddy

Recipe Servings

:4

Recipe Cook Time

:30 Minutes
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A south Indian dish which is usually watery and doesn't have a thick consistency like sambhar. Made with toor dal, lots of pepper and tomatoes, rasam can be eaten eaten as soup or with steamed rice.

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Ingredients

  • 100 gm toor dal

    100 gm tomatoes

    500 ml water

    25 gm tamarind


    Rasam powder:

    10 gm peppercorns

    10 gm cumin seeds

    10 gm coriander seeds

    3 gm red chillies


    Tempering:

    30 ml oil

    3 gm mustard seeds

    2 gm curry leaves

    3 garlic cloves

    10 gm sprigs of coriander leaves

    Salt

Method

Crush garlic and chop tomatoes.

Soak the tamarind and extract the pulp.

Roast the ingredients for the powder and grind until fine.

Boil the dal with tomatoes till the lentils are mashed and set aside.

Heat oil and add mustard seeds, leave until it crackles.

Add the crushed garlic, curry leaves and the coriander leaves.

Mix the dal and water to get the required rasam consistency.

Mix in the tamarind pulp. Add the rasam powder.

Boil for 5 minutes on a low flame.

Key Ingredients: Pigeon Pea, Curry Leaves, Tomato, Black Pepper, Mustard Seeds, Red Chilli, Garlic, Salt, Vegetable Oil, Tamarind, Cumin Seeds, Coriander Seeds, Coriander Leaves


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