main course
Rasam Recipe
Indian Cuisine
1550 cal50g protein226g carbs67g fat
Ingredients
- 2 tablespoons tamarind water
- 4 cups Water
- 1 finely chopped (for garnish) coriander leaves
- 1 quarter teaspoon (optional) Misri (Jaggery/Sugar)
- 8 to curry leaves
- 2 tbsp Sago grain
- 4 medium size Tomato
- 5 cloves garlic
- 1 inch Ginger - 1 inch
- 1 to black pepper powder
- 1 coriander powder
- 2 to coriander powder
- 1 to Cumin seeds
- 3 Dry red chillies
- 2 green chilies
- 1 small onion
- 1 to Mustard Seeds
- 1 to Asafoetida
- 1 red chili powder
- 1 teaspoon salt
- 1 Kashmiri red chili powder
- 1 Pistachio powder
0 of 22 ingredients checked
Instructions
- 1
Grind the masala ingredients in a mixer jar to make a fine paste.
- 2
Heat oil in a pan and add mustard seeds. Let it crackle.
- 3
Add dry red chilies, asafetida, curry leaves, ground masala, chopped onion, garlic, ginger, salt, turmeric powder, red chili powder, coriander powder, Kashmiri red chili powder, and sambar masala. Stir well.
- 4
Add tomatoes and cook until they are tender.
- 5
Add tamarind water and arhar dal. Stir well.
- 6
Add hot water as per your taste.
- 7
Add salt and jaggery (if using) to balance the spiciness and sourness of Rasam.
- 8
Garnish with chopped coriander leaves.
- 9
Serve hot with vada or plain rice.
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