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Rasam

Ingredients

Yellow lentil (tuar dal) - 1 cup
Tamarind water - 1/2 cup
Tomato puree - 1 cup
Ginger-garlic paste - 1/2 tsp.
Mustard seeds - 1/2 tsp.
Cumin seeds - 1 tsp.
Turmeric powder - 1/2 tsp.
Black pepper powder - 1/4 tsp.
Red chilli powder - 1/2 tsp.
Curry Leaves (chopped) - 3 tbsp.
Vegetable oil - 2 tbsp.
Salt to taste

Directions

  1. Put the lentils in a pressure pan with turmeric and 3-1/2 cups of water. You can pressure cook it or bring it boil and let it cook over medium heat until tender (about half an hour). Keep aside
  2. Heat oil in a pan. Add mustard seeds and cumin seeds and let it splutter.
  3. Add red chilli powder, pepper powder, salt, tomto puree, ginger-garlic paste and cook for 4 minutes.
  4. Add tamarind water and 2 tbsp. kadi patta. Stir well. Bring it boil, reduce the heat and cook for 2 minutes.
  5. Blend the lentils in electric blender. Add it to the above puree. Also add 2-3 cups water and bring it to boil.
  6. Serve hot. Garnish with Curry leaves (kadi patta).