By Suprita Mitter
June 15, 2024
Rasam is a traditional South Indian soup that is tangy, spicy, and aromatic, making it the perfect choice in the rain.
1 tomato, 1 tbsp tamarind paste 1/2 cup cooked toor dal (split pigeon peas) 3 cups water 1-2 green chillies 1/4 tsp turmeric powder 1 tsp mustard seeds
1 tsp cumin seeds 2-3 dried red chilies A pinch of asafoetida (hing) Curry leaves 1 tbsp ghee or oil Fresh coriander leaves
Dissolve the tamarind paste in warm water.
Pressure cook or boil the toor dal until it is soft and mash it. In a large pot, combine chopped tomatoes, green chillies, turmeric powder, salt, and tamarind water. Bring to a boil and let it simmer.
Add the mashed toor dal and 2 cups of water to the pot and bring it to a boil. Add 2-3 tsp of rasam powder and mix well.
Let it simmer for 5-10 minutes. Do not boil vigorously. In a small pan, heat the ghee. Add mustard seeds, cumin seeds, dried red chillies, asafoetida, and curry leaves. Slide 9
Pour the tempering into the rasam. Turn off the heat and garnish with coriander leaves. Slide 9