Rasam is one of the most popular items prepared during lunch in many South Indian households. It can be eaten with Rice or even as a soup. I prepare this type of rasam mainly when I have severe cold or body ache. Garlic and the other ingredients used will relieve us from the pain. Its easy to prepare and it will not take more than 20 minutes.
Rasam_ as we all know can be eaten with Rice or as Soup. I prepare this type of rasam mainly when I have severe cold or body ache. Garlic and the other ingredients used will relieve us from the pain. Its easy to prepare and it will not take more than 20 minutes.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
serving
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Ingredients
- 1 Tomato
- 1/2 cup Tamarind Pulp
- 1 cup Toor Dal Cooked
- 1/2 tsp Salt
- 1/2 tbsp Ghee
- 1/2 tbsp Hing
- 1/2 tbsp Mustard Seeds
- Corriander Leaves few
- 1 cup Water
- To Grind :
- 6 cloves Garlic
- 3 tbsps Black Pepper
- 2 tbsps Jeera
- 1 tbsp Corriander Seeds
- 2 Chillies Red
- Curry Leaves few
Ingredients
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Instructions
- Grind all the ingredients mentiond in the 'To Grind' section.
- Do not add too much of water while grinding.
- Heat a frying pan with 1/2 tbsp ghee and add mustard seeds. Let it splutter.
- Add tomato and saute it for 2 minutes.
- Now add tamarind pulp and 1 cup of water to the pan.
- Let them boil for about 3-4 minutes.
- Then add the ground mixture along with a pinch of turmeric and salt.
- Then add the cooked toor dal to the mixture
- Let the whole mixture boil for about 8-10 minutes.
- Piping hot Rasam/lentil soup is ready to be served with Rice.
- Before serving garnish with coriander leaves.