A quick and yummy recipe, especially for summers. One of the basics and essentials of south-Indian cuisines that is much loved by north-Indians as well. Today, I’m sharing the recipe of one type of rassam because contrarily to the way we, north-Indians, look at it Rassam is not just one dish. There are several types of rassams…
2-3 medium Tomatoes (cut into big cubes)
25 gms. Toor/ arhar dal
20 gms. Tamarind (pulp, without seeds)
Salt (according to taste)
3-4 Green chillies
10-15 Curry leaves
50 gms. Green coriander, finely chopped.
1 Tb. Sp. Sunflower Oil
1 Tsp. Mustard seeds
1 pinch Asafoetida powder (Hing)
1 Tb. Sp. Coriander powder
1 Tb. Sp. Sambar powder
1. Boil toor daal and keep it aside.
2. Take tamarind pulp / raw tamarind, boil it in 200 ml water. Crush and filter it and add more water to it.
3. Add 1 table spoon coriander powder, Sambar Powder and start heating the liquid at small flame.
4. Add asafoetida.
5. Add salt.
6. Add cut Tomatoes, half cut green chilli ( 2-4 pieces max), onions and curry leaves(only a few).
7. Boil at a higher flame till the tomatoes are cooked.
8. Add toor dal to the above and Letit boil for another 5-6 minutes.
9. Switch off the gas and add green coriander (sufficient amount) to the hot rasam.
10. Heat oil in a pan.
11. Add mustard seeds.
13. When the mustard seeds start spluttering a
dd dal and tomato mix to this.
14. Add dal and tomato mix to this.
15. Take off the heat and garnish with green coriander, mix.
16. Serve in a bowl as an appetizer or with rice.
I hope that you enjoyed this soup-style dish. It is good especially if you suffer from constipation but must be avoided if you have cough and cold or stomach upset.