Goddu rasam, yes it is a very good rasam. Not joking believe me it is a very tempting and flavourful rasam. My MIL often makes it and it is a rasam where toor dal is tempered and not cooked and added to the thin gravy.Amongst the many varieties of rasam made this one hails from Tanjore district of Tamil Nadu.A very simple dish which can be made when you want no elaborate proceedures and yet want a comfort and filling meal. Can we see the recipe now?
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
cup
|
Ingredients
- Tamarind gooseberry a shaped ball
- 1 tomato
- to taste salt
- pinch asafoetida a
- pinch turmeric powder a
- sprig curry leaves a
- a few coriander leaves
- 1/4 tsp jeera powder
TO TEMPER
- 1 tsp Tur Dal
- 1/2 tsp Mustard seeds
- 1/2 tsp Jeera / Cumin
- 1 Chilly Green
- 1 Chilly Red
- 1 tsp Oil
Ingredients
TO TEMPER
|
|
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.
My favorite rasam akka 🙂