South Indian rasam is a very important part of a meal. So every household would have a typical rasam masala that is used to make this dish, usually served with piping hot rice.
If you don’t make rasam regularly hence don’t store rasam masala, or have run out of rasam powder and if you forgot to reserve some boiled toor dal to add to the rasam, this recipe can make a great substitute to make rasam that tastes exactly like the traditional rasam. Without boiled dal and rasam powder!!
Toor dal: 1 tbsp
Cumin: ¼ tsp
Whole black pepper: ¼ tsp
Red chilli: 1 no
Coriander Powder: ¼ tsp
Tomato: 1 medium-sized( chopped)
Curry leaves: 1 sprig
Coriander leaves: 1 tbsp
Tamarind: lemon sized ball.
Hing: 2 pinches
Garlic : 1 clove(crushed)
Rock salt: to taste
Water: 3-4 cups
Cumin seeds: ¼ tsp (for tempering)
Soak toor dal in water for 2 hrs.
Soak ¼ tsp cumin and pepper together in another bowl with minimum water.
Soak tamarind in enough water.
Drain and rinse the soaked dal.
Place in a mixie - the drained dal, soaked cumin and pepper, coriander powder, red chilli, and blend well first without water and then slowly adding a little water at a time to get a smooth paste.
Make tamarind water by squeezing soaked tamarind. Add more water if needed and separate any strings or peels or pips to get tamarind extract.
In a pot, pour the blended mixture, tamarind extract, turmeric powder, hing, curry leaves and coriander leaves, crushed garlic (if using) and add 3 cups of water.
Place it on the stove and bring it to a boil stirring often. It has a tendency to boil over.
Check the taste and adjust seasoning.
Serve hot as a soup with rice or with Millet Pidi Kozhakattai/ South Indian Muthiya.
You could add more water to adjust the consistency. Since we have used ground dal it tends to thicken a bit on cooling.
Food group: Lentils and spices
Rasam is said to have digestive properties due to the use of spices like pepper and cumin.
It’s great to be served with plain steamed millets or as an appetizer.
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