NADATHIVITTA RASAM
| Servings | Prep Time |
| 1cup | 20minutes |
| Cook Time |
| 10minutes |
|
|
Ingredients
- tamarinda goosebeery shaped ball
- 1 tomato
- 1/4tsp pepperpowder
- 1/4tsp Cumin / Jeera/ powder
- 1/4tsp corianderpowder
- to taste salt
- pinch asafoetidaa
TO SOAK AND GRIND
- 2tsp Tur Dal
- 1/4tsp pepper
- 1/4tsp Jeera / Cumin
- sprig curry leavesa
- 1 ChillyRed
TO TEMPER
- 1/2tsp mustard
- 1/2tsp Cumin / Jeera
- pinch asafoetidaa
- 1/2tsp ghee
TO GARNISH
- sprig curry leavesa
- a few coriander leaves
Instructions
- Soak tur dal in a cup of water for half an hour.Soak tamarind in water.
- Take out tamarind extract.In a vessel add tamarind extract,pepper.jeera,turmeric and coriander powders along with chopped tomatoes and salt and asafoetida.Bring to a nice boil.
- Place the items in the to grind table in the blender.
- Grind well.
- Add to the boiling rasam mixture.As it boils the rasam may get thicker due to the thickness of the ground spices,so keep on stirring.
- Temper with ghee mustrad,jeera and asafoetida.
- Add the temperings to the rasam.
- Garnish with curry and coriander leaves.
- Serve this rasam hot with rice and curry with papad.
Recipe Notes
Notes
Tempering with ghee assures extra taste.
You can add rasam powder as well instead of jeera,coriander and pepper powders.
width:300px; padding:5px 0;">
Add water if you find the rasam thicker.