Rasam recipe without rasam powder, easy paruppu rasam recipe
Rasam recipe with step wise photos. Healthy and warming south Indian rasam recipe with dal, tamarind and tomatoes..
Servings: 4
Calories: 149kcal
Ingredients
- 2 to matoes finely chopped
- 1/4 cup toor dal cooked and mashed.
- 1 small gooseberry sized tamarind soaked in 2 cups warm water.
- 15 curry leaves
- 1/4 teaspoon asafoetida
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon jaggery
- Salt
- To crush in a mortar and pestle
- 2 teaspoons cumin seeds
- 3/4 teaspoon black pepper corns
- To temper rasam:
- 2 teaspoons ghee or oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 6-7 curry leaves
Instructions
- Pressure cook and mash toor dal. Reserve the dal cooked water.
- Soak tamarind in 2 cups water for 15 minutes. Squeeze getly to extract pulp. Strain the tamarind water and add the dal cooked water to it.
- To that , add turmeric powder, salt, curry leaves, asafoetida, crushed pepper cumin, chopped tomatoes and bring to 2-3 boils.
- Add pressure cooked dal and simmer till the rasam turns frothy.
- To make the tempering for rasam.
- Heat 2 teaspoons ghee in a small pan.
- Temper with mustard seeds, cumin seeds and curry leaves.
- Add to the simmering rasam and mix well.
- Garnish with coriander leaves. Serve rasam hot with rice.
Video
Nutrition
Calories: 149kcal