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> How to make rasam
How to make rasam
Ingredients
Tamarind paste
Tomatoes
Toor dal (pigeon peas)
Rasam powder
Turmeric powder
Asafoetida (hing)
Curry leaves
Mustard seeds
Cumin seeds
Black pepper
Garlic cloves
Dry red chilies
Salt
Coriander leaves
Water
Preparing Tamarind Water
Soak tamarind in warm water for 10 minutes.
Squeeze and extract the tamarind pulp.
Discard any seeds or fibers.
Cooking Dal
Rinse toor dal and cook it in a pressure cooker with water and a pinch of turmeric powder.
Once cooked, mash the dal and keep it aside.
Preparing Rasam
Heat oil in a pan over medium heat.
Add mustard seeds and let them splutter.
Add cumin seeds, crushed garlic cloves, and broken dry red chilies.
Sauté until garlic turns golden brown.
Add curry leaves and asafoetida, sauté for a few seconds.
Add chopped tomatoes, turmeric powder, and salt. Cook until tomatoes become soft.
Adding Tamarind Water
Add the tamarind water to the pan.
Add water to adjust the consistency of the rasam.
Bring it to a boil and let it simmer for a few minutes.
Adding Dal and Rasam Powder
Add the mashed toor dal to the pan and mix well.
Add rasam powder according to taste and mix thoroughly.
Simmer for another 5 minutes.
Tempering
In a separate small pan, heat oil.
Add mustard seeds, cumin seeds, crushed black pepper, and curry leaves.
Let them splutter and release their flavors.
Pour this tempering over the rasam and mix well.
Garnishing and Serving
Garnish with freshly chopped coriander leaves.
Serve hot rasam as a soup or with rice.
Note: This is just a general checklist for making rasam. The specific quantities and cooking times may vary depending on personal preferences and regional variations.
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