Learn how to make Rasam with chef Sneha Nair only on Get Curried.
Rasam is very popular south Indian delicacy. It is yummy and tasty and is eaten with rice or separately as a spicy soup. So enjoy a cup of Rasam along with chef Sneha Nair only on Rajshri Food.
Ingredients:
For spice mix
half cup of split pigeon peas
half cup of yellow lentils/moong dal
7-8 dry red chillies
6 tsp of coriander seeds
4 tsp of pepper
3 tsp of cumin seeds
more than half tsp of asafoetida
tsp and a half of mustard seeds
For Rasam
coconut oil
1 ½ tsp of mustard seeds
cumin seeds
5 dry red chillies
few curry leaves
inch and half of chopped ginger
5 cloves of garlic
more than half tsp turmeric
1 tsp of chilli powder
whole tbsp of spice mix
2 tomatoes cut in thick slices
water
tamarind water
pre cooked toor dal/pigeon peas
salt to taste
Method:
- On a high flame roast pigeon peas and yellow lentils until they turn nice golden brown.
- Add dry red chillies and continue roasting.
- Once done keep it aside to cool down.
- Now in the same pan add coriander seeds and let them roast properly.
- Add pepper and cumin seeds and continue roasting also add asafoetida.
- Now once the mixture is cooled down add all the roasted ingredients into a blender.
- Grind the roasted ingredients into a fine powder.
- In a thick bottom pan add coconut oil, mustard seeds, cumin seeds, dry red chillies, curry leaves, ginger, garlic, turmeric, chilli powder and spice mix.
- Mix everything properly.
- Add tomatoes and some water so that the tomatoes cook.
- Add tamarind water and mix everything. Cover the lid and keep on low flame for 5-10 minutes.
- Add pre cooked toor dal and give it a good mix.
- Add lots of water as Rasam is supposed to be watery.
- Add salt to taste and cover it with lid and keep on low flame for 10 minutes.
- Rasam is ready to be served.
Rasam is very popular south Indian delicacy. It is yummy and tasty and is eaten with rice or separately as a spicy soup. So enjoy a cup of Rasam along with chef Sneha Nair only on Rajshri Food.
Ingredients:
For spice mix
half cup of split pigeon peas
half cup of yellow lentils/moong dal
7-8 dry red chillies
6 tsp of coriander seeds
4 tsp of pepper
3 tsp of cumin seeds
more than half tsp of asafoetida
tsp and a half of mustard seeds
For Rasam
coconut oil
1 ½ tsp of mustard seeds
cumin seeds
5 dry red chillies
few curry leaves
inch and half of chopped ginger
5 cloves of garlic
more than half tsp turmeric
1 tsp of chilli powder
whole tbsp of spice mix
2 tomatoes cut in thick slices
water
tamarind water
pre cooked toor dal/pigeon peas
salt to taste
Method:
- On a high flame roast pigeon peas and yellow lentils until they turn nice golden brown.
- Add dry red chillies and continue roasting.
- Once done keep it aside to cool down.
- Now in the same pan add coriander seeds and let them roast properly.
- Add pepper and cumin seeds and continue roasting also add asafoetida.
- Now once the mixture is cooled down add all the roasted ingredients into a blender.
- Grind the roasted ingredients into a fine powder.
- In a thick bottom pan add coconut oil, mustard seeds, cumin seeds, dry red chillies, curry leaves, ginger, garlic, turmeric, chilli powder and spice mix.
- Mix everything properly.
- Add tomatoes and some water so that the tomatoes cook.
- Add tamarind water and mix everything. Cover the lid and keep on low flame for 5-10 minutes.
- Add pre cooked toor dal and give it a good mix.
- Add lots of water as Rasam is supposed to be watery.
- Add salt to taste and cover it with lid and keep on low flame for 10 minutes.
- Rasam is ready to be served.
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Lifestyle