Ingredients
Rasam
- 1 cup tamarind water
- 1/2 cup + 1 cup water
- 1/8 teaspoon turmeric powder
- Required salt
- Asafoetida
- Jaggery small piece
- Curry and coriander leaves
- 1 teaspoon rasam powder
To temper
- 1/2 tablespoon ghee
- 1 teaspoon toor dal
- 1/2 teaspoon mustard seeds
- 1 red chilli
- 1/2 teaspoon cumin seeds
- Curry leaves
- Asafoetida
Instructions
- First, add tamarind water, 1 cup of water, required salt, turmeric powder, rasam powder, asafoetida, jaggery curry, and coriander leaves to a wide heavy bottomed pan
- Boil well for 10 minutes until the raw smell goes off and rasam slightly reduces
- Furthermore 1/2 cup of water; mix well and bring to a slight boil
- Turn off the stove
- Heat ghee
- Add mustard seeds, toor dal, cumin seeds, curry leaves, and red chilli; splutter
- Finally, add asafoetida; mix well
Video
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