Last Updated on September 22, 2017
I love making rasam, it is one of my favorite thing to whip up for lunch when i don't have time to do any other gravy. When i make that, i don't always do the same thing. I experiment with my rasam. Check this for all the rasam recipe in this blog. I am gonna post so many different recipe in the coming posts...
This is one of the rasam which i made yesterday. I have heard about it and always want to give it a try. This rasam taste very unique and good, i love it with some simple poriyal or stuff like that...
Ok enough with those, off you go to the recipe..
Cooking Time : 15 mins
Serves - 5 to 6
Shallots / Sambar Onion- 5
Tomatoes - 2 chopped
Green Chilli - 1
Toor Dal / Tuvaram paruppu- 3 tblspn cooked
Tamarind Pulp - 1 tblspn ( Click here for recipe)
Salt to taste
Sugar to taste
Thick Coconut milk - 250 ml
Chilli powder - 1 tsp
Turmeric powder - 1 tsp
Cumin powder - 1 tsp
Coriander leaves / Cilantro for garnishing
For Tempering:
Coconut Oil - 1 tblspn
Mustard Seeds / Kaduku - 1tsp
Fenugreek Seeds / Methi / Vendayam - ½ tsp
Cumin Seeds / Jeerakam - 1 tsp
Dry Red Chilli - 1
Urad dal - 1 tsp
For Grinding:
Garlic - 5 cloves
Dry Red Chilli - 2
Whole Black Pepper - 1 tsp
Cumin Seeds / Jeerakam - 1 tsp
Method:
Take the grinding ingredients in a mixer and make into a coarse paste.
Now heat oil in a sauce pan. Add the tempering ingredients and saute that for a min.
Add in the grinded spices and mix well. Cook that for 30 sec.
Add in shallots, green chilli, tomatoes and mix well. Cook it for 2 mins.
Add in the spice powders and give it a good stir for 30 sec.
Now add in the cooked dal, tamarind pulp, water, salt and sugar and mix well.
Bring this to a boil and cook for 5 mins.
Now pour in coconut milk and bring that to a boil once. Switch off the flame and add in lots of coriander leaves.
Serve with rice.
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| Your ingredients |
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| take grinding stuff in a mixer |
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| Make into a coarse paste |
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| heat oil |
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| add in the whole spices |
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| along with the crushed masala |
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| add in shallots, green chilli and tomatoes in and cook |
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| Add in the spices |
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| and give a good mix |
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| add the cooked dal.. |
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| pour some water and season with salt and sugar |
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| add tamarind pulp in |
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| and cook for few mins. |
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| now pour in the coconut milk and mix well.. |
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| Done. |
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| Serve |
anthony stemke
This is like a soup, right? I will try this because I love the spices used.
Your photographic tutorial is wonderful and those dishes are lovely.
I've never seen brass cookware. I suppose it is tin-lined. Is it difficult to clean and polish
By the way, I like your coconut rice as well.
Suja Manoj
Sounds yum,thanks for sharing
Sireesha Puppala
wow love to try this rasam:)
ANU
yummy..and very new...
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SYF&HWS - Cook With SPICES" Series
South Indian Cooking - July 15th to Sep 15th
Nayna Kanabar
Perfect with steaming hot rice.
Priya
Super flavourful and comforting food.
Sona S
Rasam looks divine and very inviting.
You have a lovely space here with excellent recipes with step by step pics. Happy to follow you.
Spill the Spices
laavys kitchen
Very yummy rasam.Great clicks too 🙂
Prashanthi Sasidharan
hi Aarthi ur rasam looks tempting. I ll surely try this.
discipleofthetealeaf
I made this rasam last evening, exact to your recipe... it was absolutely wonderful. The perfect meal for my evening. Thanks for posting...
Roselle Barreto
Very nice