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Glass of hot rasam served in a clear mug, ready to enjoy.

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Ingredients

To roast

  • 1 tbsp toor dal
  • 2 tbsp coriander seeds
  • 1/2 tsp fenugreek seeds
  • 1 red chilli
  • 1/2 tbsp pepper
  • Curry leaves
  • 1/2 tbsp cumin seeds

Roast tamarind

  • 50 grams tamarind

To temper

  • 1 tsp mustard seeds

Rasam premix

  • 1/4 tsp Turmeric powder
  • Salt
  • Asafoetida
  • Rasam
  • 1 +1/2 cup water
  • 2 tbsp milagu rasam powder

Instructions

  • first dry roast ingredients under “to roast”
  • transfer to a plate
  • Add salt, turmeric powder, and asafoetida; mix and cool
  • Dry roast tamarind and cool
  • roast mustard seeds till they splutter; transfer
  • add ginger; mix well. Pan heat is enough for roasting ginger
  • Grind dal mixture first
  • Add ginger and tamarind; mix well and grind
  • Mix mustard seeds and cool

Rasam

  • Mix rasam powder and hot water
  • Rest for a minute and enjoy
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