GODDU RASAM
| Servings | Prep Time |
| 1cup | 10minutes |
| Cook Time |
| 10minutes |
|
|
Ingredients
- Tamarind gooseberrya shaped ball
- 1 Tomato
- to taste Salt
- pinch Asafoetidaa
- pinch Turmericpowder a
- sprig Curry leavesa
- a few Coriander leaves
- 1/4tsp Jeerapowder
TO TEMPER
- 1tsp Tur dal
- 1/2tsp Mustard seeds
- 1/2tsp Jeera / Cumin
- 1 chillyGreen
- 1 chillyRed
- 1/2tsp Oil
Instructions
- Soak tamarind in water and take out the extract.
- In a vessel add tamarind extract,chopped tomato,asafoetida,jeera powder and salt.
- Allow it a nice boil.
- In a small pan add oil and when it gets heated add mustard seeds ,toor dal and jeera.When they start to splutter add red chiliy,green chilly,
- Pour in the temperings.
- Boil till raw smell goes away and nice bubbles appear.Garnish with curry leaves and coriander leaves.
- Enjoy with steaming rice,curry and papad.
Recipe Notes
Notes
- Tempering with toor dal incorporates a unique taste to the rasam,so don’t avoid it.
- You can a add a teaspoon of sambhar powder to the tamarind extract,but in order to give a unique tamarindy flavour I didn’t do it.
- Adjust the chillies as per your taste.
- Tempering with ghee will also give a nice flavour.
- This can be prepared without tomatoes too,but I didn’t want the rasam plain,so added to bring an extra taste.