Tamil Nadu Style Grinded Rasam Recipe
A vegetarian South Indian Recipes recipe with tamarind - soaked in warm water, tomato - finely chopped, turmeric powder (haldi). Ready in 30 min, serves 2.
Curated byAditi Iyer🇮🇳
Instructions
12 steps- 1
To begin making Arachuvitta Rasam Recipe, soak the lemon sized tamarind in warm water for 10 minutes and squeeze out the tamarind pulp
tamarind - soaked in warm water(20 grams) - 2
Keep this extract aside
- 3
Also, soak the toor dal for 30 minutes and grind it along with the cumin seeds and red chilli to a fine paste using a hand mixer
cumin seeds (jeera)(1/2 teaspoon)green chilli - slit(1)mustard seeds(1 teaspoon)-3 teaspoons arhar dal (split toor dal)(2)cumin seeds (jeera)(1 teaspoon)dry red chilli(1) - 4
Now, take a wok/kadai add the tamarind extract, chopped tomatoes, slit green chilli and turmeric powder, enough water and boil until the tomatoes are well cooked and the raw smell of the tamarind goes away
tamarind - soaked in warm water(20 grams)tomato - finely chopped(1)turmeric powder (haldi)(1/4 teaspoon)green chilli - slit(1)dry red chilli(1) - 5
Add the ground toor dal mix, season with salt and simmer for another 10 minutes
salt - to taste-3 teaspoons arhar dal (split toor dal)(2) - 6
If the mixture becomes too thick, add water at this stage to your desired consistency and let the mix comes to a rolling boil
tamarind - soaked in warm water(20 grams) - 7
Switch off the flame
- 8
Heat ghee in a small tadka pan, add the mustard seeds and let it crackle
cumin seeds (jeera)(1/2 teaspoon)mustard seeds(1 teaspoon)ghee(1 teaspoon)cumin seeds (jeera)(1 teaspoon) - 9
Roughly hand pound the cumin and pepper corns using a mortar and pestle and add it to the tadka along with the curry leaves and asafoetida
cumin seeds (jeera)(1/2 teaspoon)sprig curry leaves(1)sprig coriander (dhania) leaves - roughly torn for garnish(2)asafoetida (hing) - a pinchcumin seeds (jeera)(1 teaspoon) - 10
Once the curry leaves crackle, switch off the flame and transfer this tadka to the pan in which you have cooked the rasam
sprig curry leaves(1)sprig coriander (dhania) leaves - roughly torn for garnish(2) - 11
Garnish with roughly torn coriander leaves and serve the Arachuvitta Rasam Recipe with steamed rice and beans carrot poriyal for a weeknight dinner
sprig curry leaves(1)sprig coriander (dhania) leaves - roughly torn for garnish(2) - 12
Serve the Arachuvitta Rasam Recipe along with Steamed rice and Carrot Poriyal accompanied by Medu Vada Recipe in Sambar (Non Fried Fritters in Tangy Lentil Curry) for a delicious simple weeknight dinner
sprig curry leaves(1)
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Tamil Nadu Style Grinded Rasam Recipe
A vegetarian South Indian Recipes recipe with tamarind - soaked in warm water, tomato - finely chopped, turmeric powder (haldi). Ready in 30 min, serves 2.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
12 steps- 1
To begin making Arachuvitta Rasam Recipe, soak the lemon sized tamarind in warm water for 10 minutes and squeeze out the tamarind pulp
tamarind - soaked in warm water(20 grams) - 2
Keep this extract aside
- 3
Also, soak the toor dal for 30 minutes and grind it along with the cumin seeds and red chilli to a fine paste using a hand mixer
cumin seeds (jeera)(1/2 teaspoon)green chilli - slit(1)mustard seeds(1 teaspoon)-3 teaspoons arhar dal (split toor dal)(2)cumin seeds (jeera)(1 teaspoon)dry red chilli(1) - 4
Now, take a wok/kadai add the tamarind extract, chopped tomatoes, slit green chilli and turmeric powder, enough water and boil until the tomatoes are well cooked and the raw smell of the tamarind goes away
tamarind - soaked in warm water(20 grams)tomato - finely chopped(1)turmeric powder (haldi)(1/4 teaspoon)green chilli - slit(1)dry red chilli(1) - 5
Add the ground toor dal mix, season with salt and simmer for another 10 minutes
salt - to taste-3 teaspoons arhar dal (split toor dal)(2) - 6
If the mixture becomes too thick, add water at this stage to your desired consistency and let the mix comes to a rolling boil
tamarind - soaked in warm water(20 grams) - 7
Switch off the flame
- 8
Heat ghee in a small tadka pan, add the mustard seeds and let it crackle
cumin seeds (jeera)(1/2 teaspoon)mustard seeds(1 teaspoon)ghee(1 teaspoon)cumin seeds (jeera)(1 teaspoon) - 9
Roughly hand pound the cumin and pepper corns using a mortar and pestle and add it to the tadka along with the curry leaves and asafoetida
cumin seeds (jeera)(1/2 teaspoon)sprig curry leaves(1)sprig coriander (dhania) leaves - roughly torn for garnish(2)asafoetida (hing) - a pinchcumin seeds (jeera)(1 teaspoon) - 10
Once the curry leaves crackle, switch off the flame and transfer this tadka to the pan in which you have cooked the rasam
sprig curry leaves(1)sprig coriander (dhania) leaves - roughly torn for garnish(2) - 11
Garnish with roughly torn coriander leaves and serve the Arachuvitta Rasam Recipe with steamed rice and beans carrot poriyal for a weeknight dinner
sprig curry leaves(1)sprig coriander (dhania) leaves - roughly torn for garnish(2) - 12
Serve the Arachuvitta Rasam Recipe along with Steamed rice and Carrot Poriyal accompanied by Medu Vada Recipe in Sambar (Non Fried Fritters in Tangy Lentil Curry) for a delicious simple weeknight dinner
sprig curry leaves(1)
Rate this recipe
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