After a few days of eating outside food, there is no bigger delight than having a simple meal of rice and rasam at home. It is the daily requirement of many people in South India. Rasam, is the accompaniment used with plain rice. It is of thinner consistency when compared to sambar.
When the theme of our blog hop was chosen as Rasam, I was pondering over the many varieties of rasam. But, soon I realised that I had not put the basic version of rasam. So today, here I present to you a very tasty rasam. It is very popular in all regions of South India , with a slight variation.
Tuvar dal (split pigeon pea or arhar dal) 1 small cup
tamarind 1 small lemon sized ball
mustard seeds 1/4tsp
turmeric powder 1/4tsp
salt to taste
rasam powder 2tsp
Cook the dal in pressure cooker with adequate amount of water. Add a little turmeric powder to it for proper cooking.
Extract the pulp of tamarind.
Take a pan and add the ghee to it. Add mustard seeds, when they splutter add the asafoetida and turmeric powder, along with it add the tomato pieces to it. Let cook by adding water and salt to it.
When cooked, add the tamarind pulp and rasam powder to it. Let boil.
Later, add the cooked dal to it by mixing well.
Add water to the required consistency .
Allow to boil on a low flame.
Curry leaves and chopped coriander enhance the taste of it.
Hot rasam ,delight of good food is ready to serve. Tastes best with steaming hot rice and ghee for those who love to indulge.
To make it gluten free, do not add asafoetida to it. I hope you liked this simple cooking of mine. Subscribe to this blog to get all updates. Do share it on your social network.
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