Rasam is a south indian soup. Rasam is made along with tamrind or tomato as a base along with added spices and garnished with coriander.Rasam has a distinct taste in comparison to the sambar due to its own seasoning ingredients and is usually fluid in consistency.

Serves : 3-4

Prep time : 5 mins      Cooking Time : 15 mins

Ingredients:

Tamarind : Lemin size

Cooked Toor dal : 50 Gm

Tomato : 2-3

Green chilly : 1

Rasam Powder : 1 tsp

Kuzhumbu milagai podi : 1tsp

Salt to taste

Garlic : 3 crushed

Coriander leaves : handful

Turmeric powder : 1/2 tsp

For Tempering:

Oil/Ghee : 2 tsp

mustard seed : 1 tsp

curry leaves : 10

hing : 2 pinches

Method:

  1. First cook toor dhal.  Then soak tamarind in hot water for 5 mins
  2. Then take tamarind water. keep aside.
  3. In a sauce pan, put some oil, add tomatoes, green chilly. Once tomatoes comes mushy form, then add milagai powder, rasam powder, turmerice and salt. cook for a couple of mins.20161211_132753

4. Then add tamarind water, give a nice boil for 5 mins. Now add cooked dhal into it, again allow to boil for a couple of mins. Add crushed garlic too.

5. while boiling, in other side. In a kadai, add oil and tempering ingredients.20161211_133331.jpg

6. Now switch off the flame. add tempering agents to rasam, serve hot with rice.20161211_135858

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