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Traditional South Indian rice accompaniment is prepared with dal, tamarind, tomatoes, and freshly prepared rasam powder. Thakkali Dal Rasam can be prepared within 20 minutes. This is a version of Mangalorean Brahmin-style temple rasam, popularly served as prasadam

SOUTH INDIAN RASAM RECIPE

South Indian meals (lunch, dinner, or celebration feast) are incomplete without a flavorful rasam on the menu. Freshly ground Rasam podi gives the rasam a tasty flavor. Ingredients and proportions vary across regions. Avoid adding water if you are making a bulk batch of temple-style rasam powder. Roast the coconut for an additional time.

Should I always soak toor dal?

No, it is optional, but I feel soaking helps even cooking

How much water should I add while cooking dal?

It depends on the dal you use. I generally use a 1:3 dal: water ratio. The number of whistles also depends on the dal you use.

What variety of dal should I use for sambhar?

Traditionally, toor dal is used. You can use moong dal or a combination of toor dal and masoor dal for variation.

Should I add the ghee tempering?

Ghee makes it flavorful. In our home, we prefer serving with ghee while eating. You can use ghee or oil according to your choice

CAN I REDUCE THE NUMBER OF TOMATOES FOR PARUPPU RASAM?

For udupi tomato rasam, I prefer the taste of sourness from tamarind and tomatoes. If you are reducing tomatoes, adjust the amount of tamarind accordingly.

Variations for Kollur Rasam

Adjust the red chilli according to your taste
Tomatoes give amazing flavor to the rasam, but if you like tamarind, increase tamarind and reduce tomatoes
Garnish with coconut

Ingredients

Soak and cook

2 tablespoon toor dal

1/2 cup water

Turmeric powder

Roast

1/4 teaspoon Coconut oil

1 teaspoon urad dal

1/2 tablespoon coriander seed

1/4 teaspoon fenugreek seeds

Red chilli

Curry leaves

1 teaspoon cumin seeds

1 tablespoon coconut

Rasam

1 teaspoon coconut oil

Green chilli

1 cup tomato

Turmeric powder

1 teaspoon salt

1/2 cup tamarind

1 + 1/2 cup water

Coriander curry leaves

1/2 teaspoon Jaggery

Temper

1 teaspoon ghee

1/2 teaspoon ghee

Red chilli

Curry leaves

How to make kollur temple rasam with step-by-step pictures

First wash and soak toor dal

Add turmeric powder and pressure cook

Furthermore, add oil and roast urad dal, fenugreek seeds, red chilli, and coriander seeds

Add curry leaves, cumin seeds, and coconut; mix well

Cool and grind

Add oil and heat

Saute green chilli, tomato, turmeric powder, and salt till they turn mushy

Furthermore, add tamarind water and jaggery; boil well

Add cooked Dal, water, coriander leaves; boil

Furthermore, add rasam powder, coriander leaves, curry leaves, and water; bring to a frothy boil

Temper mustard seeds in ghee

Saute curry leaves, red chilli, and asafoetida; transfer