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We hope you got insight from reading it, now let’s go back to rasam recipe. You can cook rasam using 17 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to cook Rasam:
- Take 2 tbsp toovar (arhar) dal
- Prepare 1/2 cup finely chopped tomatoes
- Take 1/4 cup tamarind (imli) pulp
- Prepare 1 pinch asafoetida (hing)
- Get 1 pinch turmeric powder (haldi)
- Get to taste salt
- Prepare 1 tsp oil
- Provide 1/4 tsp mustard seeds (rai / sarson)
- Prepare 3-4 curry leaves (kadi patta)
- Use 2 tbsp chopped coriander (dhania)
- Provide For The Rasam Powder
- You need 1 tsp coriander (dhania) seeds
- Provide 3 whole dry kashmiri red chillies, broken into pieces
- Provide 5-6 black peppercorns (kalimirch)
- Get 1 tsp toovar (arhar) dal
- Take 1/2 tsp chana dal (split bengal gram)
- Take 1 pinch cumin seeds (jeera)
Steps to make Rasam:
- Method - For the rasam powder - Combine all the ingredients in a broad non-stick pan and sauté on a medium flame for 2 to 3 minutes. Allow to cool completely. - Once cooled, blend in a mixer to a smooth powder. Keep aside.
- Combine the toovar dal with 1 cup of water in a pressure cooker and pressure cook for 3 whistles. - With help of a hand blender, blend the dal till smooth, add the prepared rasam powder into it, mix well and keep aside
- Combine the tomatoes, tamarind pulp, turmeric powder, asafoetida, salt and 3 cups of water, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
- Add the prepared dal-rasam powder mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside. - For the tempering, heat the oil in a small pan and add the mustard seeds and curry leaves.
- When the seeds crackle, add the tempering to the prepared rasam and simmer for 1 minute. - Add the coriander and mix well.
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