Rasam is a famous South Indian dish. But the procedure to make rasam differs from state to state. Even within the state there is small changes in the making of rasam. The procedure mentioned below is taught by my mom. But it is again my grandmother’s style.
Rasam is a regular dish in South Indian meals. The RASAM POWDER is kept handy in all homes. Rasam powder is available in packets from various brands but homemade rasam powder is best and aromatic. There are two ways of rasam preparation in Sourashtra cuisine. One type is with toor dal and another without toor dal. For rasam without toor dal, visit RASAM WITHOUT DAL/THIKKA PILCHAR.
1.Rasam powder – 2 tsp
2.Toor dal – 1/4 cup
3.Garlic – (2-3) cloves
4.Tamarind water – 1/4 cup
5.Tomato – 1
6.Rock salt – 1/2 tbsp
7.Hing – 1/4 tsp
8.Curry leaves – 1 sprig
9.Green chili – 1 small
10. Water – 2 cups
11.Coriander leaves – (3-4) stem
1.Mustard seeds – 1 tsp
2.curry leaves – 1 sprig
3.Oil – 1/2 tbsp
1.Take a bowl and add rasam powder ,salt, hing and peeled garlic cloves.
2.with a ladle mash the garlic.
3.Squeeze the tomato to the mixture and add curry leaves and green chili.
4.Mash the tomato with the ladle till the juice comes out from the pulp.
5.Pressure cook the toor dal and mash it well.
6.If required, add water and boil it for 1 minute and add it to the rasam mixture.
7.Add tamarind water and water.
8.Adjust the salt and sourness if needed.
1.Heat oil in a kadai.
2.Add mustard seeds and allow it to splutter.
3.Then add curry leaves and pour it over the rasam.
1.While boiling the rasam, we should turn off as soon as the rasam boils.
2.Over heating/boiling of the rasam will change the taste of the rasam.
3.Green chili can be avoided.
4.If we add more hing then the flavour of rasam will be enchanced.