Name: Chettinad Rasam
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: Tamarind a small lemon size; Tomatoes 3; Salt; Ginger piece - an inch; Garlic pods 10; Thur dal boiled or pressure cooked to soft from 2 tb spoons of dal; Ghee 2 tea spoons; Curry leaves and coriander leaves

Explore

Recipes

Rasam is the warm broth with fine aroma. Chettinad Rasam is a spicy, luscious, delectable and mouth watering one . Nothing could equalise the taste of any Rasam when had by mixing it in hot steaming rice adding few drops of ghee with any vegetable stir fry. When the rasam powder is made fresh and used for making rasam, it gives out the best taste. Drink it as an appetizer in cups, or have by mixing it with rice or sip it as a digestive drink after heavy meals...

Prep Time 10

Cook Time 20

Total Time 30

Served AsLunch

CuisineSouth Indian

Servings

Ingredients

Instructions

▢
For Rasam Powder: Coriander seeds 3 tea spoons Pepper corns 2 tea spoons Cumin seeds 1/2 tea spoon Red chillies 3 Heat a pan , dry roast the above items till they become hot and powder them. Keep aside.
▢
Boil some water and soak the tamarind with 2 tomatoes in the hot water. Keep another tomato chopped aside. Now squeeze the tamarind and tomatoes well and extract the pulp adding required water. Collect 4 cups (around 600ml) juice .
▢
Heat a pan with 2 tea spoons of ghee. Add mustard seeds. Once it splutters put the curry leaves. Pour the juice into it with salt and turmeric powder. Crush the garlic and ginger and add to the boiling rasam.
▢
After 5 minutes add the rasam powder and chopped tomatoes, stir well. Finally add some water to the boiled thur dal and add to the boiling rasam. Wait till the bubbles form and switch off the stove.
▢
Garnish with coriander leaves. Drink it as an appetizer in cups, or have by mixing it with rice or drink it as a digestive drink after heavy meals.