Rasam means comfort according to me. No matter how rough the day is a bowl of hot Rasam Rice and potato fry (for lunch or even dinner) brings a smile on my face. There are so many ways in which one could prepare Rasam. I follow a basic recipe using my homemade Rasam Powder. You can check the steps for preparing powder here. In case if you don’t have time to prepare Rasam Powder at home then try Shakti or Aachi brand’s Rasam Powder.
Notes :
I use 1tablespoon of this rasam powder. The spiciness of the powder depends on the variety of Dried Red chillies you have used. Add 1/2 tbsp of Rasam Powder for the first time you prepare Rasam and slowly adjust quantity based on your taste buds.
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Passive Time | 10 miutes Soak time for Tamarind |
| Servings |
people
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Ingredients
- 2 Tomatoes
- tamarind small lemon sized. Soak it in 2 cups of warm water for 10 minutes
- 1 tbsp Rasam Powder
- 1/2 cup Pressure Cooked Toor Daal
- 1/2 tsp hing/Asafetida
- 1/2 tsp turmeric
- 1/2 tbsp salt
- 1/2 tsp ghee
- coriander leaves for garnishing
To Temper
- 1/2 tsp ghee
- 1/2 tsp Mustard Seeds
- 1/2 tsp Jeera Seeds
- curry leaves
Ingredients
To Temper
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Instructions
- Heat ghee in a sauce pan and add roughly chopped tomatoes
- Saute for a minute
- Add 1/4 cup plain water, salt, turmeric, tamarind water and Rasam Powder
- Let the whole mixture boil in medium flame for about 10 minutes
- Mash the Toor Daal and add it in Rasam
- Let it boil in low flame for a minute or two
- Turn off the stove
- Heat ghee in a Tadka Pan and add Mustard seeds, Jeera,Curry leaves,Hing
- Let it splutter
- Add this to Rasam just before serving
- Adjust salt and garnish Rasam with Coriander leaves
Recipe Notes
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You can add few chopped garlic pieces along with Tomato if you want
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If you don't have Rasam Powder use a mix of 1/2 tsp Black Pepper Powder + 1 tbsp Coriander Powder
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I prefer adding Tadka at the end, however if you are running out of time you can first prepare tadka in the sauce pan, add tomatoes, saute it and then follow the steps as mentioned in the recipe
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I have seen people adding only diluted daal water (paruppu thanni) instead of pressure cooked Daal,however we both like Rasam vandal with that paruppu and tadka. So I add 1/2 cup of paruppu
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You can also Masoor Daal instead of the usual Toor Daal