Rasam

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Rasam - Rasam, a spicy thin soup made out of Tomatoes & Tamarind fruit pulp, is eaten as appetizer or a second course when served with rice & curries in traditional South Indian meals. Rasam is considered a digestive aid in Kerala meals by many old timers.

Rasam : South Indian : Sides / Condiments : Recipe

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Date Added:	July 2, 2008	Season:	Every Day
Category:	Sides / Condiments	Prep. Method:	Boil
Calories:		Dish Type:	Soup / Chili
Serves:	0	Cuisine:	South Indian
Prep. Time:	10 Mins

Rating: (1)

Rasam - Ingredients:

tuar dal - 1/4 cup 
tomatoes - 1 16 oz.can or 4 large tomatoes 
tamarind extract - 1/2 teaspoon 
black pepper powder - 1/2 teaspoon 
chili powder - 1/2 teaspoon 
turmeric powder - 1/2 teaspoon 
hing powder - 1/2 teaspoon 
garlic cloves - 3 
cumin seeds - 1 teaspoon 
mustard seeds - 1/2 teaspoon 
coriander and curry leaves - a bunch 
salt to taste

Rasam - Directions:

Cook the dal well with sufficient water. Add the tomatoes, salt, chili powder, turmeric powder and tamarind extract. Crush the cumin and garlic and add to the rasam with the black pepper. Simmer for a few minutes and add the hing powder. Heat a little oil in a fry pan and pop the mustard seeds. Add curry leaves after removing the heat source and add to the rasam. Garnish with coriander leaves.

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