Ingredients – For Masala
Pinch of asafoetida
1 tsp coriander seeds (Dhaniya)
1/2 tsp peppercorns
1 red chilly
1 tsp toor dal (Thuvaram Paruppu)
1/2 tsp cumin seeds (Jeeragam)
Ingredients – Rasam
2 tbsp toor dal cooked
3 tomatoes (1.5 cups chopped)
3 cups water
Salt
Curry and coriander leaves
1/2 tsp oil
1/2 tsp mustard seeds
Method
Dry roast asafoetida, coriander seeds, peppercorns, chilly and toor dal.
Allow to cool.
Take in a coffee grinder or blender along with cumin seeds and powder.
Take 3 cups of water and add the tomato pieces.
Add salt.
Bring to a boil.
Add the ground masala.
Add the cooked toor dal.
Simmer for 5 minutes and turn off the stove.
Garnish with curry and coriander leaves.
Heat oil and splutter mustard seeds.
Add the mustard seeds to the rasam.
Tasty tomato rasam ready.
Help. So many ingredients I don’t know anything about for this cuisine and I’m not exactly a newbie to the food scene. Just not this food. Two are: asafoetida and tood dal. I live where there is multicultural shopping available so maybe – what kind of shop would look for.
Hey – thanks foe expanding my taste horizons.
You can find asafoetida and toor dal in Indian grocery stores.
I’ve always been intimidated to make Indian food, but this looks like something I could handle. It looks so delicious!
wow thats an delicious rasam with no tamarind
looks so delicious and a prefect comfy rasam
Testing rasam.