Rasam

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Rasam

A south Indian dish which is usually watery and doesn't have a thick consistency like sambhar. Made with toor dal, lots of pepper and tomatoes, rasam can be eaten eaten as soup or with steamed rice.

Ingredients

• 100 gm toor dal
  
  100 gm tomatoes
  
  500 ml water
  
  25 gm tamarind
  
  
  Rassam powder:
  
  10 gm peppercorns
  
  10 gm cumin seeds
  
  10 gm coriander seeds
  
  3 gm red chillies
  
  
  Tempering:
  
  30 ml oil
  
  3 gm mustard seeds
  
  2 gm curry leaves
  
  3 garlic cloves
  
  10 gm sprigs of coriander leaves
  
  Salt

Method

Crush garlic and chop tomatoes.

Soak the tamarind and extract the pulp.

Roast the ingredients for the powder and grind until fine.

Boil the dal with tomatoes till the lentils are mashed and set aside.

Heat oil and add mustard seeds, leave until it crackles.

Add the crushed garlic, curry leaves and the coriander leaves.

Mix the dal and water to get the required rasam consistency.

Mix in the tamarind pulp. Add the rasam powder.

Boil for 5 minutes on a low flame.

How to cook, please visit:

http://youtu.be/LjxZhFXfn-g