If you've read my previous posts, you are aware of my love for all things South Indian. I remember having Rasam only one or twice during my childhood, and never really made it myself until a year ago. Last winter, I visited a friend who is South Indian and she made Rasam for dinner. It felt so good to have the simple but yet complex spicy-tangy-watery Rasam with rice! So during the next trip to the Indian store, I bought a packet of MTR Rasam Powder. Please note that this is NOT an authentic recipe, and cooks from South Indian homes will be appalled that I am using a store-bought Rasam powder, but this recipe is quick and easy and a great way of cooking up a meal with less time and effort. This is also a great recipe for students or new cooks.
Ingredients
Toor Dal : 4 tablespoons
Oil : 1 tablespoons
Garlic : 3 cloves, finely chopped
Curry Leaves : 4-5
Jaggery: 1 teaspoon
Tomato : 2, finely chopped
Tamarind paste : 1 tablespoon
Red Chilly Powder : 1 teaspoon
Salt : 1.5 teaspoons, or as needed
Rasam Powder (I used MTR's) : 1 tablespoon
Turmeric Powder: 1/2 teaspoon
Cumin Seeds : 1/2 teaspoon
Mustard Seeds: 1/2 teaspoon
Coriander Leaves (Optional) : 1/2 cup, finely chopped
Procedure
1) Boil toor daal with 1/2 teaspoon of turmeric and about 3 cups of water until fully cooked and soft.
2) In a pan, boil a cup of water with tamarind paste.
3) When the above mixture starts coming to a boil, add the mashed toor daal, curry leaves, jaggery, tomatoes, chopped garlic, rasam powder, red chilly powder, and salt.
4) Bring to a boil and then simmer for 10 minutes. The rasam is supposed to be more on the watery side, so adjust the water as required.
5) Do a taste-test and add more spice/tamarind/salt as required.
6) In another pan or kadhai, heat 1 tablespoon oil and once it is hot enough, add mustard seeds and cumin seeds. Once they splutter, add the oil into the rasam and mix well.
7) Let it simmer for 6-7 more minutes and if required, add some finely chopped coriander leaves at the end (I was too lazy to do it).
Serve piping hot with rice!
Ingredients
Toor Dal : 4 tablespoons
Oil : 1 tablespoons
Garlic : 3 cloves, finely chopped
Curry Leaves : 4-5
Jaggery: 1 teaspoon
Tomato : 2, finely chopped
Tamarind paste : 1 tablespoon
Red Chilly Powder : 1 teaspoon
Salt : 1.5 teaspoons, or as needed
Rasam Powder (I used MTR's) : 1 tablespoon
Turmeric Powder: 1/2 teaspoon
Cumin Seeds : 1/2 teaspoon
Mustard Seeds: 1/2 teaspoon
Coriander Leaves (Optional) : 1/2 cup, finely chopped
Procedure
1) Boil toor daal with 1/2 teaspoon of turmeric and about 3 cups of water until fully cooked and soft.
2) In a pan, boil a cup of water with tamarind paste.
3) When the above mixture starts coming to a boil, add the mashed toor daal, curry leaves, jaggery, tomatoes, chopped garlic, rasam powder, red chilly powder, and salt.
4) Bring to a boil and then simmer for 10 minutes. The rasam is supposed to be more on the watery side, so adjust the water as required.
5) Do a taste-test and add more spice/tamarind/salt as required.
6) In another pan or kadhai, heat 1 tablespoon oil and once it is hot enough, add mustard seeds and cumin seeds. Once they splutter, add the oil into the rasam and mix well.
7) Let it simmer for 6-7 more minutes and if required, add some finely chopped coriander leaves at the end (I was too lazy to do it).
Serve piping hot with rice!
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