Sunday, April 8, 2012


This is a variation of 'Tomato rasam'. We use lemon instead of tamarind for this rasam. Pappadam / appalam / karuvadam (fryums) or any of the side-dishes taste good with 'rasam & rice'.

Ingredients -
Turmeric powder – ¼ tsp
Sambar / rasam powder – 2 tsp
Pepper powder – 1 tsp (optional)
Asafetida – ¼ tsp
Salt to taste
Jaggery / sugar– 1 tsp
Tomatoes – 2-3 – chopped
Tuvar dal (sambar dal) – 2- 3 tbsp (pressure-cooked)
Mustard seeds – 1tsp
Cumin seeds – 1 tsp
Curry leaves - 6
Ghee – 1 tsp
Coriander leaves – chopped - 1 tbsp

Heat a cup of water.
Add turmeric and rasam powders, sugar, salt and asafetida and boil for 5-7 minutes on low heat.
Add the chopped tomatoes and boil for 2 minutes.
Pressure-cook the dal (for 2-3 whistles). Allow to cool.
Mash the dal well. Add water and mix well and add it to the boiled mixture.
Add more water till it has a thin consistency (soup-like).
Boil well.
For ‘tadka’ - heat ghee in a small pan. Add mustard and cumin seeds. When they splutter, turn off the heat and add the curry leaves and add it to the rasam. Add the juice of one lemon.
After 10 minutes add the chopped fresh coriander leaves.
Moong dal (yellow) can be used instead of tuvar dal.
The asafetida can be added at the end along with mustard, cumin seeds and curry leaves for better flavor.
Always garnish with coriander leaves after 10 minutes or more to retain the green color of the coriander leaves.
Always tear curry leaves into half and add it to the hot oil (with spluttering mustard seeds etc) before pouring into the dish.
 © Copyright 2011. Brinda Balasubramonian.

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