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| Prep Time | 30 minutes |
| Servings |
people
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Ingredients
For Powder:-
- Pepper - 3 tsp
- Corriander seeds - 6 tsp
- Dry red chillies(Kollamulaku) - 10 -
- Coriander leaves(About 2 - 3 stems) -
For Rasam:-
- Red gram(Thuvaraparippu) - 3/4 -
- Tomato(medium) - 1 no
- Coriander leaves - 5 -
- Salt(As reqd) -
- Water(As reqd) -
- Turmeric powder - 3/4 tsp
- Rasam powder(refer above) - 1 tsp
- Tamarind extract(Puli) - 1 1/2 tbsp
- Asafoetida(A pinch, Kayam) -
- Mustard seeds - 1/2 tsp
- Curry leaves(A few) -
- Ghee/Oil - 1 tbsp
Ingredients
For Powder:-
For Rasam:-
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Instructions
- For Rasam Powder:- 1)Roast the pepper corns, coriander seeds and dry red chillies and keep aside.
- After roasting coriander seeds, add coriander leaves to it until the moisture is out of the leaves.
- Let it cool.
- Powder all the above in a mixer and store it in a dry and moisture free container.
- For Rasam:- 1)Cut tomatoes into small cubes.
- To the above chopped tomatoes, add turmeric powder, salt and chopped coriander leaves and keep aside.
- Pressure cook dal well and mash it.
- Heat a pan (without oil).
- To this, add tamarind extract and stir well.
- When the tomatoes are well cooked, add dal and more water depending on the consistency you require.
- Keep on medium flame and set it to bubble up.
- Just as it bubbles up on the sides, turn off heat and season it with mustard seeds, curry leaves and asafoetida.
- Close it with a lid immediately so that not to lose the aroma.
- :- Serve with hot rice and pappad.
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