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Kerala Rasam

  • 1serving

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, B3
MineralsNatrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Toor dal

  2. 1/4 cup 59ml Masoor dal

  3. 1 Tomatoes - or 4 large tomatoes

  4. 1/2 teaspoon 2 1/2ml Tamarind extract

  5. 1/2 teaspoon 2 1/2ml Black pepper powder

  6. 1/2 teaspoon 2 1/2ml Saunf - (anise)

  7. 2 Red pepper - (dry red chile)

  8. 1/2 teaspoon 2 1/2ml Chile powder

  9. 1/2 teaspoon 2 1/2ml Turmeric powder

  10. 1/2 teaspoon 2 1/2ml Hing powder

  11. 1/2 teaspoon 2 1/2ml Methi seeds

  12. 3 Garlic cloves

  13. 1 teaspoon 5ml Cumin seeds

  14. 1/2 teaspoon 2 1/2ml Mustard seeds

  15. 1 Coriander

  16. 8 Curry leaves

  17. Salt to taste

Instructions Jump to Ingredients ↑

  1. Cook the dal well with sufficient water. Add the tomatoes, salt, chile powder, turmeric powder and tamarind extract. Crush the cumin and garlic and add to the Rasam with the black pepper. Simmer for a few minutes and add the hing powder. Heat a little oil in a fry pan and pop the mustard seeds. Add the methi seeds, saunf and curry leaves after removing the heat source and add to the rasam. Garnish with coriander leaves.

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