Rasam is a well known South Indian dish usually served with rice.
This is a simple yet highly beneficial dish.
What are the benefits of Rasam?
- It aids in digestion.
- Powerhouse of vitamins and minerals.
- Rich in antioxidants(which enhances skin health).
Recipe:
For Rasam powder:
1 glass Byadgi chilli ( a variety of chilli grown in the state of Karnataka)/ or you can use any other red chilli of your choice.
Danya (coriander seeds) -1/2 glass
Pepper -1/2 glass
Jeera (Cumin seeds) -1/2 glass
Toor dal (Split pigeon peas) -1/4 glass
Channa dal (Chickpeas, split ) -1/4 glass
Urad dal (Whole washed black gram) - 1/4 glass
Methi seeds (Fenugreek seeds) - 1spoon
Rai (Mustard seeds)- 1spoon
Curry leaves - 1/2 glass
Coriander leaves - Handful, finely chopped
Tamarind (depending on the amount of tanginess you prefer)
Salt- As per taste
Sugar or Jaggery - 1/2 teaspoon
Step 1: Dry roast all the above items in Kadai (Pan).
Step 2- Grind it into fine powder.
How to prepare rasam:
Step 1: Soak tamarind
Step 2: Boil 3 spoons of toor dal and 2 tomatoes in a pressure cooker for 4 to 5 whistles. Then, cool and grind dal and tomatoes in mixer and filter it. Then, add tamarind water, coriander leaves, salt, sugar or jaggery(1/2 spoon) to it. Add to it, water depending on the quantity of rasam you require.
Step 3: Add rasam powder and boil it. Once it starts boiling put tadka (tempering) in seperate pan [For tadka (tempering) ,add one spoon ghee or oil ,add hing (Asafoetida ), Mustard seeds ,4 to 5 broken red chilis, 7 to 8 cloves of garlic cut into small pieces, add curry leaves]
Step 4 : Add the tadka (tempering) to rasam and turn off the gas.
Ready to serve!