Monday, June 15, 2015

Madras Rasam

This recipe was shared by my friend Shamala bhat akka .....try this Rasam its v flavourful and one of the best rasams in taste...simply superb in taste so I thought I ll blog this for mine and my readers reference:)


2 Big Tomato

6 tbsp Toor dal

2 tbsp coriander seeds

1/4 tsp Jeera (Cumin seeds)

1/4 tsp Methi (fenugreek Seeds)

1/4 tsp Black Pepper

1/4 tsp mustard seeds +1/2 tsp for tadka

3 Fried Red chillies ( bydagi)

small piece of Jaggary

small piece of tamarind 

1 sprig of curry leaves

3 tbsp coconut grated /desiccated coconut

1/4 tsp haldi

1 1/2 cups water

Asefotida a generous pinch


  • Pressure cook dal with tomato (whole) and haldi for 2 whistles and keep aside. Now mash this well and keep aside.
  • Heat oil in a pan, add coriander seeds, Jeera, Methi, black pepper, mustard seeds, red chilli and fry on low flame till lovely aroma and grind it along with jaggary and tamatind to fine paste. 
  • Now add this paste to the mashed toordal, add coconut and curry leaves and bring to a boil. Add salt and water bring to the consistency desired.
  • For the tempering heat 1 tbsp oil in a pan  add mustard seeds when it splutters add curry leaves,hing and drop in the Rasam. Serve piping hot with Rice and papad ...its simply heavenly !!!!

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