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- Duration: 20 minutes
- Serves: 2 people
Spice Level: Medium
Reduce the amount of tamarind water from 4 to 3 cups for a thinner version of the rasam.
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Peppery and sour at the same time, this soup is ideal for chilly winters or when one is suffering from cough and cold. The combination of spices and herbs helps in relieving cold and also acts as a digestive.
- Split red gram dal (arhar dal) ( 1/4 cup)
- Tamarind (imli) ( small ball)
- Clarified butter (ghee) (4 tsp)
- MTR Haldi/Turmeric Powder (1/4 tsp)
- MTR Lal Mirch/Red Chilli Powder (1/4 tsp)
- Mustard seeds (sarson) ( 1/4 tsp)
- Asafoetida (hing) (1/8 tsp)
- Broken red chillies (3–4 pcs)
- Curry leaves (kadipatta) (3–4 pcs)
- Coriander leaves (hara dhania) (finely cut ½ cup)
- MTR Rasam Powder (1 tsp)
- Salt (a pinch)
- Clean the tamarind and soak it in 4 cups of water for 30 min, squeeze to remove seeds and skin and then mix the pulp with the water to form a thick paste. You can add or reduce the amount of water according to the number of serves.
- Pour the above tamarind juice in a kadhai, (you can also sieve it beforehand to get rid of seeds or skin) add cooked dal, few of the curry leaves, asafoetida, MTR Haldi/Turmeric Powder, MTR Lal Mirch/Red Chilli Powder, salt and MTR Rasam Powder to it.
- Mix well with a whisk so that there are no lumps. Let boil until aromatic.
- Heat a small kadhai and add ghee to it. Be careful as to not burn the ghee.
- When the ghee is hot, add mustard seeds and let them splutter well then add the remaining ingredients including asafoetida, red chillies and curry leaves.
- Garnish with finely chopped coriander leaves.