This recipe uses the standard measuring cups. 1 cup=250 ml
Course Main Course
Cuisine Andhra pradesh, Karnataka, South India, Tamil Nadu
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4people
Author Rama G
Instructions
Soak tamarind in 2 cups water and extract the pulp. If you are using tamarind paste, add 2 cups water and dilute.
Add asafoetida, salt and tomatoes and boil till tamarind loses raw smell and tomatoes are cooked.
In the meantime, dry roast coriander seed, channa dal, red chillies and pepper till they give nice aroma. Switch off flame, add cumin seeds and grated coconut and roast in the retained heat for few minutes.
Coarsely grind to a powder. It yields 6 tbsp powder.
Add 3 tbsp to the boiling rasam.
Mash the tur dal with 2 cups water and add to the rasam and continue to boil on low flame.
When you see froth around the sides, remove from fire. Do not over boil after adding dal water.
Heat oil and add the tempering ingredients. Once they crackle, pour it on rasam. Garnish with Coriander leaves.
Notes
The quantity of ingredients for roasting yields 6 tbsp of rasam powder. Though 1 have suggested to use 3 tbsp, adjust according to your spice level.
The spiciness of this powder depends on the chillies you use. I use Byadgi chillies which is spicy and lends good colour too.
Normally ONLY ghee is used to temper rasams. By default, I have used oil. However, you are free to use ghee.
Traditionally rasam is prepared in a special vessel made of high class lead called 'Eeyachombu" which lends an authentic flavour to it. As this is a very rare commodity, you can make it in any normal vessel.