Rasam in South Indian cusine is generally not very spicy but this Rasam is the spicy version. The goodness of pepper corns and aroma of a special paste makes this Rasam a divine taste for spicy lovers. This is one of the Rasams that doesn’t use any pre-made powders and because the ingredients are freshly grounded the taste is unexplainable. I love this Rasam especially on cold winter days. They can be served as a soup also.
Tomato –2 medium ripe ones
Tamarind –lemon size
Water –2 to 3 cups
Mustard seeds –1 Tbsp
Ghee –1 Tbsp
Channa Dal –1 1/2 Tbsp
Dhania (Coriander seeds) –1 Tbsp
Pepper corns –4 to 5 (can be increased for fire hot)
Red Chillies –2 (1 for the paste and 1 for seasoning)
Coconut(shredded) –1 Tbsp
Toor Dal –3/8 cup (cooked)
Curry leaves –few
Coriander leaves –2 Tbsp
Salt –to taste
1. Take tamarind pulp out of 2 cups of water. Keep aside.
2. Fry red chillies, channa dal, dhania, and pepper corns till reddish brown. Fry shredded coconut and grind in to a smooth paste with other fried ingredients.
3. In a vessel/kadai add the tamarind pulp, finely cubed tomatoes, and salt. Let it boil for about 15 mins in medium flame.
4. Cook the toor dal in pressure cooker. Now add the ground paste and cooked dal. Add 1 cup of water and let it boil for a minute.
5. In a small kadai, add oil, add mustard seeds and let it splutter. Add red chillies and let it brown. Add this seasoning in to the rasam. Garnish with pinched curry leaves, coriander leaves, and pinch of asafetida.
Grind red chillies, channa dal, dhania, pepper corns and coconut in to smooth paste.
Boil tomatoes,tamarind pulp. Add ground paste, cooked dal and season.
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