Rasam Recipe
Ingredients
| Tamarind | 125 Gram | |
| Hot water | 150 Milliliter | |
| Toor | 175 Gram | |
| Water | 750 Milliliter | |
| Salt | 1 Teaspoon | |
| Turmeric | 1/4 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| Ground coriander | 1 1/2 Teaspoon | |
| Black peppercorns | 1/4 Teaspoon, crushed | |
| Red chillies | 1/2 Teaspoon, crushed | |
| 1 teaspoon garlic pulp | ||
| Tomatoes | 2 , quartered | |
| Corn oil | 2 Tablespoon | |
| 1/2 teaspoon white cumin seeds | ||
| Curry leaves | 6 | |
| Green chillies | 3 | |
Directions
Break down the tamarind block.
Pour the hot water over the tamarind and leave it to soak for about 10-15 minutes.
Squeeze out all the water and push the tamarind through a sieve to extract the pulp.
Wash the lentils, put in a saucepan with the measured water, bring to the boil and cook over a medium heat.
When the lentils are soft, add the salt, turmeric, ground cumin, ground coriander, crushed black peppercorns, chillies and garlic and then mash the dhaal down with a wooden masher.
Add the tomato quarters and the tamarind pulp and cook for about 2 minutes.
Meanwhile, heat the corn oil in a saucepan, add the cumin seeds, curry leaves and green chillies and fry for 1 minute.
Pour the mixture over the dhaal, and serve hot.
Pour the hot water over the tamarind and leave it to soak for about 10-15 minutes.
Squeeze out all the water and push the tamarind through a sieve to extract the pulp.
Wash the lentils, put in a saucepan with the measured water, bring to the boil and cook over a medium heat.
When the lentils are soft, add the salt, turmeric, ground cumin, ground coriander, crushed black peppercorns, chillies and garlic and then mash the dhaal down with a wooden masher.
Add the tomato quarters and the tamarind pulp and cook for about 2 minutes.
Meanwhile, heat the corn oil in a saucepan, add the cumin seeds, curry leaves and green chillies and fry for 1 minute.
Pour the mixture over the dhaal, and serve hot.
Chef
