Rasam (Chatumbdh)

  • Rasam Powder - 1 OR 2 tsp (Recipe of Rasam Powder)
  • Toor Dal - 1 cup
  • Tamarind paste - 1 tsp
  • Jaggery or Sugar - 1/2 tsp
  • Salt to taste
  • Tomato - 1
  • Coriander leaves - 1 tsp(finely chopped)
  • Mustard seeds - 1/2 tsp
  • Asafoetida powder (Hing) - 1/2 tsp
  • Oil - 1/2 tsp
  1. Wash toor dal and tomato, add 2 cups of water and a pinch of turmeric powder(if req) place it in the pressure cooker allow to pressure 4 or 5 whistles (Pressure cooker is not available, just boil in a pan directly)
  2. Take a pan add dal and squeeze tomato
  3. Add 1 cup water, salt, Malaka pudi/Rasam Powder, tamarind paste, jaggery bring to boil for 5 minutes, add chopped coriander, switch off the flame
  4. Heat oil in a small pan/kadai
  5. Add mustard seeds allow to splutter, add asafoetida (hing) and pour it in to the rasam saute well and Serve with rice.

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Unknown said...

Thanks Kannree..

Vanamala Hebbar said...

@ Arvind.. You are welcome. Glad I could be of help to you.

@ Snavile.. I hope you understand that this is not "THE" definitive way of making any dish. Everyone has their own recipes and methods they follow. In "MY BLOG" I have put / written my way of doing this recipe. I am glad you have your own way of doing this dish. I would suggest you to make a blog of your own, so users are helped by your "way of doing things" rather than trying to put down others. Anyway thanks for reading my blog.