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> Check list for making rasam
Check list for making rasam
Ingredients
Tamarind pulp
Tomatoes
Toor dal (pigeon peas)
Rasam powder
Turmeric powder
Asafoetida (hing)
Curry leaves
Mustard seeds
Cumin seeds
Red chili
Garlic cloves
Salt
Water
Ghee or oil
Coriander leaves for garnish
Preparation
Soak tamarind in warm water and extract pulp
Cook toor dal separately until soft and mushy
Chop tomatoes and garlic cloves
Wash and keep curry leaves and coriander leaves ready
Prepare rasam powder (if not using store-bought)
Cooking Process
Take a pan and heat ghee or oil
Add mustard seeds and let them splutter
Add cumin seeds, red chili, and curry leaves
Add chopped garlic and sauté until golden brown
Add chopped tomatoes and cook until they turn mushy
Add tamarind pulp, turmeric powder, asafoetida, and salt
Add water and bring the mixture to a boil
Once the rasam starts boiling, add cooked toor dal
Stir well and let it simmer for a few minutes
Prepare the tempering separately by heating ghee or oil and adding mustard seeds, red chili, and curry leaves
Pour the tempering over the rasam
Garnish with coriander leaves
Serving
Serve hot rasam with steamed rice
It can be enjoyed as a soup or paired with papadams or vadas
Note: This checklist assumes prior knowledge of the rasam-making process.
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