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Rasam Serves 4
  Quantity Unit Ingredients
  3 tablespoons Red Lentils/Gram Dal - picked over and rinsed
  1 Cup Water
  2 whole Tomatoes
  50 g Tamarind Pulp
  1/2 tsp Asafoetida Powder
  2 tsp Rasam Powder
  2 1/2 Cups Water (extra)
      Coriander Leaves - chopped (to garnish)
      For Tempering
  2 tsp Ghee
  1/2 tsp Cumin Seeds
  1 tsp Brown Mustard Seeds
  1   Red Chilli  - chopped
      curry leaves
  1. Cook the dal in 1 cup of water till very soft adding more water if required. Allow to stand.
  2. Dice the tomatoes and place in a heavy saucepan with the tamarind pulp, asafoetida powder, rasam powder and salt to taste. Add 1 cup of water. Mix the contents of the pan together. Simmer for about 15 minutes.
  3. Add the undrained cooked hal and remaining 1 1/2 cup water to the rasam. Bring back to a boil.
  4. Tempering: Heat the ghee in a heavy frying add the mustard seeds, cumin seeds,  chilli and curry leaves.
  5. When mixture starts to spit stir it into the rasam.
  6. Garnish with chopped coriander leaves.
  7. Serve hot and preferably immediately.