Tamil
Rasam
- Duration: 20 minutes
- Serves: 2 people
-
Spice Level: Medium
Trivia Tadka
Ingredients
- 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)
Method
- 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.
