Here is another classic south Indian comfort food. Rasam is made with lentils and lots of different spices. No traditional South Indian meal is complete without rasam. Its spicy, tangy and most kids love it! Here is my mom’s version of mysore rasam. Enjoy!
Tamarind paste – 2 ½ tbsp
Tomato – 1 large
Tumeric powder – a pinch
Asefotida – a pinch
Salt to taste
Add about 4 cups of water and nicely boil all the above listed ingredients.
Toor dhal : ½ cup
Pressure cook toor dhal and keep aside
Step 3: The spices:
channa dhal – 1 tbsp
black pepper – ½ tbsp
cumin- ¾ tbsp
red chilli – 6
coriander seeds – 2 ½ tbsp
Slightly dry fry the spices in medium flame.
Grated coconut- 2 tbsp
Dry fry grated coconut separately
Now coarsely grind all the spices along with the grated coconut.
When the tamarind mixture along with the tomatoes from step 1 comes to a nice boil, add the ground ingredients, cooked toor dhal and water. Let this mixture boil nicely for about 15-20 minutes.
Temper mustard, cumin seeds and curry leaves in one tbsp of ghee
Garnish with chopped coriander leaves and serve with rice