Rasam
Servings:
4
Prep Time:
10 minutes
Cook Time:
20 minutes
Difficulty:
Easy
Ingredients
- 0.25-0.5 cup cooked toor dal, mashed
- Small lemon-sized tamarind ball
- 1 tomato, chopped or crushed
- 0.25 tsp turmeric
- Salt to taste
- 2 tbsp coriander leaves, chopped
- 1 tsp cumin seeds
- 1 tsp black pepper
- 1-2 dry red chillies
- 2-3 garlic cloves
- Few curry leaves
- 0.5 tsp mustard seeds for tempering
- 1-2 tsp ghee or oil
- Pinch of hing (asafoetida)
Instructions
- Extract thick tamarind water, add 1-1.5 cups more water
- Lightly crush cumin, pepper, red chillies
- In pot, add tamarind water, tomato, turmeric, salt, crushed spices and curry leaves
- Boil 5-7 minutes until raw tamarind smell is gone
- Add cooked thinned toor dal, adjust water for light soup-like consistency
- Simmer on low, do not over-boil once dal is added
- Heat ghee/oil in small pan, splutter mustard, add pinch hing and curry leaves
- Pour this tempering over rasam, turn off, garnish with coriander
- Serve hot with steamed rice