Traditional Rasam
Traditional rasam for sadhyas
Ingredients
- 1 cup Yellow split peas Thuvara parippu
- 1 Cup Tomato(chopped)
- Tamarind Lime sized ball
- 4 Cups Water 800ml
- Coriander leaves Few
- 1/2 tsp Black Pepper Corns
- 1 tsp Coriander seeds
- 2 tsp Cumin seeds Jeerakam
- 1/2 tsp Asafoetida powder Kayam
- Fenugreek seeds A pinch, Uluva
- 2 tsp Oil
- 2 tsp Mustard seeds
- 4 nos Dry red chillies
- Curry leaves Few
- 7 nos. Garlic cloves
- 1/4 tsp Turmeric powder
- Salt As reqd
Instructions
- Soak tamarind in one cup water and take the extract.
- Cook yellow split peas (thuvara parippu) well in two cups of water with enough salt and keep it aside.
- Roast black pepper, coriander seeds, cumin seeds, asafoetida and fenugreek seeds till the aroma comes out and grind it to powder.
- Heat oil in another pan and splutter mustard seeds, dry red chillies and curry leaves. Add crushed garlic and turmeric powder and the ground powder. Add chopped tomato and stir well for a few minutes in low flame till mushy.
- Add cooked thuvara parippu and tamarind water and 1 cup water to it and let it boil.
- Add coriander leaves. Rasam is ready.
Notes
You can visit this link Rasam Vada. You can also visit this link Kalyana Rasam
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