I love rasam i think all south(and north) indians love it.Its just a healthy tasty side dish to go with your steamed rice and any spicy stir fried veg dish or non veg dish would compliment it like magic.
Usually I have always mad rasam with pepper, garlic and cumin seeds thats the basic mix for rasam but this time I wanted to add some dal and it turned out so good...i was taken back to those childhood days when i loved the thaali meals my dad used to pick from woodlands hotel in karama on days my mom wouldn't be able to cook.
I see people making rasam with fruits and many other types somehow i never felt the need to try any other kind, but now this dal rasam will be a frequent visitor i'm sure because we all loved it.My other rasam recipe is here.
Garlic pods 4-5
Tomato 1 large
Tamarind a small gooseberry size soaked in half cup water
Salt to taste
Coriander leaves a generous handfull
Sambar powder 1-2 tsp
Turmeric powder/haldi 1/4 tsp
For the seasoning/tadka
Oil 2 tsp
Cumin seeds/jeerakam tspMustard seeds 1 tsp
Curry leaves 2 sprigs
Asoefetida/ perumkayam podi a pinch
Dried red chillies 2-3
- Wash and soak the toor dal for 10-5 minutes before you pressure cook it with about cup of water or more(you can add more water as the rasam needs liquid).Allow to cook until completely mashed.
- Heat oil in a deep wok/kadhai, add the mustard seeds, cumin seeds, curry leaves, asoefetida, fry well.
- Then add the garlic and tomato and fry well.
- Add the sambar powder and saute it well.add the turmeric powder.
- Add the tamarind water to this and let it simmer for 2- minutes.
- Add the dal with the water and allow to simmer until there are bubbles on the edges of the wok.Check for salt, Turn off the heat and add the chopped coriander leaves.