Rasam

Rasam   is an everyday stuff for all the south Indians. The Lunch or the dinner is not complete without it. Rasam is a nutritional soup made of pulses (Dal), tomato/tamarind, curry leaves and seasonings. There is a variety of Rasam (Saaru – In kannada,Rasam in Tamil) prepared, but here I am going to take you through the basic and the most common variety of Rasam.

Ingredients you will need

1 cup tur dal(Bengal Gram)

1 medium size tomato/ ¼ cup tamarind juice

3- 4 sticks of curry leaves

Half cup coriander leaves

2 teaspoon lemon juice

1 teaspoon rasam powder

2 cloves

2 black pepper

1 small piece smashed ginger/grated ginger

½ cup coconut milk

1 green chilly

1 teaspoon mustard seeds

2 teaspoons ghee

¼ spoon Asafoetida

Salt for taste

How do I prepare

1.       Cook tur dal, and tomato in pressure cooker with a pinch of salt and turmeric.

2.       Once the cooker cools down pour the dal into a big pan n add tamarind juice (if you have not used tomato), 1 teaspoon rasam powder and ½ cup coconut milk and bring to boil.

3.       Simultaneously take a frying pan and add 1 tablespoon of oil and heat it

4.       Add half sliced green chilly, smashed or grated ginger, cloves, black pepper and curry leaves, fry for 2 minutes n pour it into the boiling dal.

5.       Keep boiling this mixture for 10 to 15 minutes

6.       Then take a fryng pan add 2 teaspon of ghee and then add mustard seeds and asafoeitida(Hing) fry n pour to the dal.

7.       Put off the burner and add coriander leaves and the lemon juice. Rasam is ready to serve with steaming rice with any vegetable.