Rasam Recipe

Also Known As:  Parippu Rasam, Pappu Charu, Bele Saaru, Kandhi Pappu Pulusu, Thuvar Dhal Soup, Rasam without Tomato, Rasam with no Tomatoes, Arhar Daal Rasam, Kandi Sathamudhu, Togari Bhele Saru, Lentil Tamarind Curry

Ingredients for preparing Rasam

Tamarind (Puli, Imli) – 1 lemon sized ball
Red Gram (Thuvaram Parippu, Toor Dal) – 1/2 cup
Peppercorns (Kurumulagu, Kaali Mirch) – 2 tsp
Cumin Seeds (Jeeragam, Jeera) – 1 tsp
Garlic (Veluthulli, Lahsun) – 5 cloves (Optional)
Asafoetida Powder (Kaayam, Hing) – 1/4 tsp
Turmeric Powder (Manjal Podi, Haldi) – 1/2 tsp
Salt to taste – 1 tsp
Coriander Leaves (Malliyila, Dhania Patta), chopped – 1 tbsp

For Seasoning

Oil or Ghee – 1 tsp
Mustard  Seeds (Kadugu, Rai) – 1/4 tsp
Dry Red Chillies (Unaka Mulagu, Sukha Lal Mirch) – 2 no
Curry Leaves (Kariveppila, Kadipatta, Karipatha) – 1 stalk

Steps for preparing Rasam

Soak the tamarind in warm water for 10 minutes. Kneading with your fingertips, extract juice and discard pulp.
Cook Red Grams in a pressure cooker with enough water until soft and mushy. Mash further with a potato masher to remove any lumps. Keep it aside.
Crush the Garlic Pods, Peppercorns and Cumin Seeds. Keep it aside.
In a thick bottomed vessel, mix the mashed Red Grams with Tamarind juice, Asafoetida Powder, Turmeric Powder, Coriander leaves, Salt, 2 cups of Water and the crushed ingredients from step 3.
Heat the vessel and allow the contents to boil for 2 minutes. Now switch off the stove.
Heat oil in a small pan and splutter the mustard seeds.
Now add the curry leaves and dry red chillies into the same pan and fry for a minute. Pour this seasoning over Rasam.
Garnish Rasam with Coriander Leaves and serve it hot with rice or you can even have it as a soup.