Saturday, January 21, 2017



Rasam is the second main soupy dish South Indians make to mix with rice and eat with curries. In my opinion, this is especially good with potato curry.


1/2 c. toor dal
2 t. tumeric
1 Tbs. tamarind paste
salt to taste
2 t. sambar powder
3 big shakes of asofetida powder
1 medium tomato, cut up
3-4 cloves garlic, roughly chopped (optional)
2 t. rasam powder
1 handful cilantro
1/2 t. mustard seed


1. Cook 1/2 cup dry toor dal plus 2 t. tumeric powder for 3 whistles in a pressure cooker. 

2. While that is cooking, in a medium pot mix tamarind paste, sambar powder, salt, asofetida powder, plus 2 cups of water, then add cut up tomatoes and garlic if using, boil until the tomatoes are tender.

3. Add rasam powder to the pot, turn fire to low, add dal to pot and water until it is a watery rasam consistency. Cook until foam comes out on top of the rasam, then turn off the heat and add a handful of minced cilantro.

4. Finally, Cook mustard seed in some oil over a flame until it pops, then add to the rasam. Can also temper 1/2 t. of rough cracked black peppercorn if your spices are a bit old and you want it to be spicier.

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