Wednesday, September 7, 2011




Paruppu(Thuvar Dhal)    : 1 Tblsp Boiled
Pepper (Milagu)             : 1 Tsp(10 -12 Nos.,)
Coriander Seeds             : 1 Tsp
Cumin seeds(Jeera)         : 1/2 Tsp
Red Chillies(Sigappu        : 2 No.
Garlic                               : 4-5 Pods(Pal)
Tomato                           : 1 Medium Size
Tamarind(Puli)                   :  Amla size
Turmeric Powder              : A Pinch
Mustard Seeds                  :1/2 Tsp
Curry Leaves                     : 7 -8 leaves
Coriander                           : a Small quantity
Salt                                   : Approx., 1 Tsp heaped
Oil                                    : 1 Tsp

Method :
Soak tamarind in hot water.
Put the Boiled Paruppu in a vessel. Mash it with a laddle adding half cup of water.
Cut Tomato into 4 or 8 pieces & add it into the vessel containing Paruppu water.
Now coarsely grind Pepper, Dhaniya, Cumin, Red chillies, Garlic using a Mixie & add into the cooking vessel.
Keep it on a stove over medium flame.
Take pulp out of soaked tamarind by squeezing it with 1 cup of water. Add this into the cooking vessel.
Add turmeric powder & salt to taste.
Bring it to boil.
Just when it starts foaming at the top turn off the stove.

Add some fresh Curry leaves & coriander leaves.
Now keep a kadai on burner with 1/2 tsp of oil.
Temper mustard seed, Asafoetida & Curry leave & pour it over Rasam.

You get approx. 2 cups of Rasam - enough for 2 to 3 persons.

If you would like to make it hot & spicy add 1/4 tsp of red chilly powder & a split green chilly while boiling.

If you do not have curry leaves, add curry leaf powder.

Take hot white rice and pour 2 ladle full of rasam. Mix well with hand & enjoy with any thuvatal or dry curry of your choice.

Other rasam recipes you might like to try

madras rasam powder rasam kokum rasam kollu rasam

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