Name: Rasam
Cuisine: Indian
Ingredients: 350 g/1½ cups Tomatoes; 4 g/1 tsp Mustard seeds; 15 ml/1 Tbs Groundnut Oil; Salt; A pinch Turmeric; A pinch Asafoetida; 10 Curry Leaves; 3 Whole Red Chillies; 6 g/2 tsp Cumin seeds; 30 g/3 Tbs Garlic; 5 g/1½ tsp Black Peppercorns; 100 g/5 Tbs Tamarind pulp*; 20 g/⅓ cup Coriander; 75 g/7 Tbs Toor dal; 1 Green Chilli

Preparation info

Difficulty
Easy

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

Rasam, literally, ‘juice’ or ‘extract’, is an appetizer—cum-digestive—cum-accompaniment. Its versatility apart, it comes in several flavours—the more popular ones being tomato and lemon (below).

Ingredients

350 g/1½ cups Tomatoes
75 g/7 Tbs<

Method

Preparation

THE TOMATOES: Wash, roughly cut, put in a blender and make a puree.

THE LENTIL PUREE: Pick and wash dal in running water. Remove stem, wash, slit and deseed green chilli. Put both in a handi, add turmeric, salt and water (approx 800ml/3⅓ cups