Rasam Recipe - South Indian Soup | How To Make Homemade Rasam | Masala Trails

By Get Curried · 45 min

Ingredients

Instructions

1. Dry-roast the split pigeon peas and yellow lentils over high heat until golden brown. Add the dry red chillies and keep roasting, then set aside to cool.
2. In the same pan, roast the coriander seeds until done. Add the pepper and cumin seeds and keep roasting, then add the asafoetida.
3. Once the mixture has cooled, blend all the roasted ingredients into a fine powder.
4. In a thick-bottomed pan, heat the coconut oil, then add the mustard seeds, cumin seeds, dry red chillies, curry leaves, ginger, garlic, turmeric, chilli powder and the spice mix. Mix well.
5. Add the tomatoes and some water so they cook. Stir in the tamarind water, cover and cook on low heat for 5-10 minutes.
6. Add the pre-cooked toor dal and mix well.
7. Add plenty of water, since rasam should be thin. Season with salt to taste, cover and simmer on low heat for 10 minutes.
8. The rasam is ready to serve.

Summarized from Get Curried's video. Watch it for the details.

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