Ingredients Jump to Instructions ↓

  1. 1/2 tsp black peppercorns

  2. 1 tsp coriander seeds

  3. 1 tsp dry curry leaves

  4. 4-5 red chillies

  5. Cooking oil for roasting( about 1-2 tsp)

  6. 3/4 cup toor dal

  7. 2 medium tomatoes , chopped finely

  8. 2 tsp jaggery water( or 1 tsp sugar)

  9. 3 garlic clovettes crushed coarsely

  10. 1 tsp mustard seeds

  11. 1 tsp cumin seeds

  12. 1 sprig fresh curry leaves

  13. A pinch of hing(asoefetida)

  14. Salt to taste

  15. 2 tsp ghee for seasoning

Instructions Jump to Ingredients ↑

  1. Roast the first 5 ingredients in a little oil and grind in a coffee grinder to a smooth powder.

  2. Set aside.(This is the rasam powder)

  3. Boil the dal in a pressure cooker till soft and set aside.

  4. Add the chopped tomatoes, rasam powder, jaggery water and salt to taste to the boiled dal.

  5. Heat the ghee in a saucepan and prepare the seasoning with the garlic, cumin, mustard, hing and curry leaves.

  6. When the mustard starts crackling, add the tomatoes and dal.

  7. Add enough water to get the required rasam consistency.

  8. Boil till the tomatoes are well cooked on a low flame.

  9. Take it off the fire.

  10. Eat when hot with rice.


Send feedback