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| Rasam Powder |
Perfect temple style rasam
A dish which doesn't need any introduction in India. Rasam which is made using tomato, tamarind, herbs and spices.
Rasam a soup like dish is mainly made in South-India which can be slurped or served with white rice. This dish doesn't have any boundaries and can be eaten anytime let that be lunch or dinner.
Learnt Rasam recipe from my mother. I have always been a fan of temple style rasam, and my mother makes it from me. Just PERFECT. The aroma is enough to go hungry.
Check out youtube video for detailed explained recipe video below.
Note: Use ripe local tomatoes only
Serves: 4 people
Ingredients
- To pressure cook (4 to 5 whistles on medium flame)
- Local tomato - 2 to 3 ripe
- Toor dal - 1 fistful (split pigeon pea)
- Water - half cup
- Rasam Powder
- Coconut oil - 1 spoon
- Turmeric - small piece
- Asafoetida paste - a pinch (or powder)
- Split chickpea lentils - 1 spoon (chana dal)
- Urad dal - 1 spoon (black gram)
- Split pigeon pea - 1 spoon (toor dal)
- Fenugreek seeds - ½ spoon (methi)
- Coriander seeds - 3 spoon
- Cumin seeds - 2 spoon (Jeera)
- Dry short chilly - 3 (for spicy ramand chilly)
- Long dry chilly - 6 to 8 (for color byadgi chilly)
- Grated coconut - 1 spoon (optional)
- Curry leaves - 1 sprig
- Rasam final touch
- Tamarind - small lemon sized
- Water - 2 to 3 cups (adjust consistency)
- Green chilly - 1 (slit)
- Salt as per taste
- Jaggery - 1 to 2 spoon (as per taste)
- Coriander leaves - 2 tbsp
- Tempering
- Oil - 1 spoon
- Mustard seeds - ½ spoon
- Curry leaves - 1 sprig
- Local tomato - 2 to 3 ripe
- Toor dal - 1 fistful (split pigeon pea)
- Water - half cup
- Coconut oil - 1 spoon
- Turmeric - small piece
- Asafoetida paste - a pinch (or powder)
- Split chickpea lentils - 1 spoon (chana dal)
- Urad dal - 1 spoon (black gram)
- Split pigeon pea - 1 spoon (toor dal)
- Fenugreek seeds - ½ spoon (methi)
- Coriander seeds - 3 spoon
- Cumin seeds - 2 spoon (Jeera)
- Dry short chilly - 3 (for spicy ramand chilly)
- Long dry chilly - 6 to 8 (for color byadgi chilly)
- Grated coconut - 1 spoon (optional)
- Curry leaves - 1 sprig
- Tamarind - small lemon sized
- Water - 2 to 3 cups (adjust consistency)
- Green chilly - 1 (slit)
- Salt as per taste
- Jaggery - 1 to 2 spoon (as per taste)
- Coriander leaves - 2 tbsp
- Oil - 1 spoon
- Mustard seeds - ½ spoon
- Curry leaves - 1 sprig
Method
- In a pressure cooker add chopped tomato, wash toor dal and drain water. Pour water till it immerses. And pressure cook for 4 whistles on medium flame.
- Soak tamarind in little water.
- In a pan add 1 spoon oil and fry all the above ingredients one by one or together on low flame till aromatic.
- Keep aside and allow it to cool down.
- Add fried ingredients in a blender and grind to a fine powder. Do not add water.
- Soak 2 spoon of powder in water.
- Once rasam powder is cool store it in air tight container.
- Once the pressure is released open the pressure cooker and whisk or use a blender. Add water and adjust the consistency.
- Add tamarind pulp and soaked rasam powder mix well.
- Add salt as per taste, green chilly slits, jaggery, coriander leaves and give it a boil.
- Give it a tempering of oil, mustard seeds and curry leaves.
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Thank you
Team Amchi Vasari
#konkanirecipes #rasam #AmchiDish #Amchigele #GSBFood #konkani #mangalore #saraswat
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