Source: Of course Amma Who else?
Serves: Usually lasts for 1 month, the rasam being made for 2 to 3 people.
What you need?
Dry round red chilli- 250g
Pepper Corns- 50g
Cumin seeds – 50g
How to make the powder:
First, Heat a kadai and add a few drops of ghee and saute the dhania until aromatic. Let it cool.
Next, in the same kadai, add a few more drops of ghee and saute the pepper corns until they pop like mustard seeds.
Then in the same kadai, saute the dry chillies without adding ghee for like 7 mins or until slightly aromatic.
In the same kadai, saute the cumin seeds for a minute or two. Dont over saute them because they become bitter if you do. Let everything cool.
Grind to a powder in a mixer finely.
You can store it in an airtight container. And use it whenever making rasam.
Prep Time: 20 mins
Cook Time: 10 mins
Allergy Info: Nut and Soy Free
Cuisine: South Indian
Toor dal- boiled ¼ cup
Tamarind extract from a marble size ball of tamarind
Tomato – 1 large ripe one
Cilantro – few sprigs
Curry leaves- 2 sprigs
Rasam Powder – 1 tbsp
Sugar – a pinch
Salt to taste
Cumin seeds – few
Mustard seeds – ½ tsp
Hing- a large pinch
Ghee- 1 tsp
Garlic cloves crushed -3
How do you make it?
In a pan, add the tamarind extract, mash the tomatoes along with the tamarind extract and add the rasam powder, salt, cilantro and curry leaves.
Heat this mixture until the raw smell of tamarind goes away. It takes about 5 mins. Next add some water or if you have the water in which the dal is boiled, add that water and boil for another 2 mins.
Now add the dal and give it a nice mix. Then heat it up to the extent that the mixture is frothy at the top but it shouldnt boil over.
At this moment, take it off from the heat and season with mustard, hing and cumin seeds.
Serve hot with rice and appalams.Another lovely combination is beetroot curry with rasam and rice.