South Indian Style Rasam Recipe

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Directions

For the rasam powder

• In a broad non-stick pan add coriander seeds, red chili, peppercorns, toovar dal, chana dal, and cumin seeds and dry roast on a medium flame for 2 to 3 minutes.
• Switch off the flame and keep it aside to cool and once cooled, blend to a smooth powder and keep it aside.

How to proceed

• In a pressure cooker add toovar dal with 1 cup of water in a pressure cooker and pressure cook for 20 min.
• With help of a hand blender, blend the dal until smooth, add the prepared rasam powder into it, mix it well and keep it aside.
• In a deep pan add the chopped tomatoes, tamarind pulp, turmeric powder, asafoetida, salt and 3 cups of water, mix it well and cook on a medium flame for 8 to 10 minutes, and stir occasionally.
• Add the prepared dal-rasam powder mixture, mix it well and cook on a medium flame for 3 to 4 minutes and stir occasionally and keep it aside.

For the tempering

• Heat the oil in a small pan and add the mustard seeds and curry leaves.
• When the seeds crackle, switch off the flame and add the tempering to the prepared rasam and cook on a low flame for 1 minute.
• Add the coriander leaves and mix it well.
• Serve it hot with steaming rice.

• Energy 48 k cal
• Protein 2.3 gm
• Cho 6.3 gm
• Fat 1.5 gm
• Fibre 1.3 gm
• Vitamin A 196.0 mcg
• Vitamin C 7.3 mg
• Calcium 18.9 mg
• Iron 0.4 mg
• Folic. Acid 16.0 mg

Meghna Nath