Make Instant Andhra Rasam
Rasam is an appetizer dish prepared mostly in southern India. There are several varieties of rasam depending on which geographical location of the district or state in India it hails from, as well as the influences of varied religious beliefs. Regardless of the rasam made, it's a great tasting dish that will help you to digest the rest of your meal.
Contents
Ingredients
- 2 chopped tomatoes
- 3 chopped green chilies
- 5 to 6 sprigs of fresh coriander (cilantro) leaves, chopped
- 5 to 6 curry leaves (aromatic herb of the Curry, treelike shrub)
- 1 lemon
- 3 tablespoons Rasam powder (dry soup base often of fruit: tamarind or tomato, with coriander seeds, black pepper and spices: cumin, garlic, ginger, etc.)
- 3 glasses of water
- 2 whole and dried red chilies
- 1 teaspoon mustard seeds
- 1 teaspoon split urad dal (black lentils)
- 1 teaspoon cumin seeds
- 250 grams thuvar dal (yellow pigeon peas)
- 1 tablespoon salt
- 1/2 teaspoon asafoetida powder (fetid-odor uncooked, cooked has mild flavor like onion or garlic)
Steps
Mixing the Rasam Ingredients
- Add thuvar dal in a mixing bowl.
- Add chopped tomatoes.
- Add chopped green chilies.
- Add chopped fresh coriander leaves.
- Add salt.
- Add asafoetida.
- Add rasam powder.
- Add water.
- Mix everything together thoroughly. This makes the rasam mixture.
Cooking the Rasam
- Place the rasam mixture in a cooking pan on the stove (gas or electric). Bring to the boil.
- Add oil, dried red chilies, mustard seeds, urad dal (black lentils) and mustard seeds in a small frying pan. After a few seconds, add the curry leaves.
- Turn off the heat. Pour the contents over the boiling rasam.
- Turn off the gas stove. Add lemon juice. Serve as an appetizer in a glass or with rice.
Tips
- Fry some Fry Readymade Papads (wafers or chips), and eat them with rice and rasam.
Things You'll Need
- Mixing bowl
- Cooking pot
- Frying pan/skillet
- Mixing implement
- Knife
- Vegetable chopper
- Serving plate
