Andhra rasam is popular for its exotic taste, the blend of pure spices with garlic makes all the difference. It is a comfort food with a few papad and pickle.
Among the various kind of rasam I prepare, this is the favourite of my son. Well, frankly, I do not know, how long he shall relish it, for all things should change.  Here, the whole spices are ground with garlic and used as the basic rasam powder. Tamarind pulp is boiled and later, the cooked dal is mixed to it with adequate amount of water. This post is part of blog hop team Culinary Hoppers with the theme “Regional Cuisine”. My earlier post  is here.
andhra rasam
Ingredients :
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Tomato 1
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Tuvar dal 1 small cup
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oil 1 tsp
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mustard seeds 1/2 tsp
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turmeric powder 1/2 tsp
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asafoetida a pinch
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curry leaves a few
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tamarind a small ball
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coriander seeds  2 tsp
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pepper 1Â tsp
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garlic 6 cloves
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red chilli 2
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salt to taste
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water
Method :
Pre requisites :
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Chop the tomato to small pieces.
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Extract the pulp of tamarind.
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Dry grind coriander seeds, pepper and garlic in the mixer.
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Cook the tuvar dal in pressure with adequate amount of water.
Take a tip :
- If you want more spicy, grind one red chilly along with the spices.
- To make it gluten free , avoid using asafoetida.
Preparation :
Take a small pan and add oil to it. Make the seasoning and add the tomato pieces to it along with salt and some water. Let cook. Add tamarind pulp to it. Let boil. Then,add the pounded mixture to it. Let the smell of the spices infuse into it. Mash the cooked dal well with the ladle. Put it into the boiling mixture. Add water to the required consistency. Let boil on a slow flame. Andhra rasam is ready to serve. Ideal with hot rice.
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andhra rasam
Andhra Rasam
Ingredients
Method
- Chop the tomato to small pieces.
- Extract the pulp of tamarind.
- Dry grind coriander seeds, pepper and garlic in the mixer.
- Cook the tuvar dal in pressure with adequate amount of water.
- Take a small pan and add oil to it. Make the seasoning and add the tomato pieces to it along with salt and some water. Let cook. Add tamarind pulp to it. Let boil. Then,add the pounded mixture to it. Let the smell of the spices infuse into it. Mash the cooked dal well with the ladle. Put it into the boiling mixture. Add water to the required consistency. Let boil on a slow flame. Andhra rasam is ready to serve. Ideal with hot rice.
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A hearty flavourful rasam made perfectly..ur r right its a apt dish during rainy days especially….
Thankyou so much dear Vani
Lovely Rasam.. would love to have this with some hot rice.. delicious!!
Thankyou dear Shubha
Its so inviting …just the perfect accomplishment for a hot plate of rice.
Thankyou Alka
I have a nice and successful week.
A very yummy Rasam dear. I love the idea of dry grinding the spices with garlic. The flavours will be too good.
Thankyou dear Piyali
This is yummmyyyy… will try to cook it now..
Thankyou Noopur
a lovely interesting take on the rasam. I shall try this too thanks for sharing Jayashree 🙂
Thankyou dear Anu
I love all kinds of rasam and this Andhra rasam looks delicious…with hot rice and this rasam with applam tastes best
Such a comforting and flavourful rasam, I would have this rasam any day. No wonder your son loves it.
Thankyou Jagruti
This delicious & flavorful rasam is perfect for Bangalore weather these days.I’m such a fan of it hot rasam and Your rasam looks super yumm!