Rasam Recipe By Veena Theagarajan

Rasam it is basic item in every south Indian kitchen. It took so long for me to post it I cannot believe it. I have  posted different rasam before not normal dhal rasam. This is a must for me if I eat home. I love to drink it plain, with papad, payasam or even with vada. Dhal and rasam rice is one of my favourite... My kids eat Rasam only when they are sick. This is good dieter dish too.


Thuar Dhal (Thuvar Dhal) - 3 tablespoon (Cook with turmeric powder and 1.5 cups of water till it is fully cooked. Mash the dhal and keep it aside)
Tomato - 1/2
Tamarind - 1 marble size ball (Soak it in hot water and using your hand make thick tamarind paste and add water to extract juice)
Mustard seeds - 1/4 teaspoon
Dry Red chillie - 1 (broken into 2)
Garlic - 4 pods. (grate it)
Urad dhal, Cumin Seeds, Fenugreek seeds - mixed together 1 teaspoon (I use only 6 fenugreek seeds, more of cumin seeds and less of urad dhal)
Curry Leaves - 10-15
Asafetida - a pinch 
Oil - 1 teaspoon
Rasam Powder - 1.5 teaspoon
Jaggery - very small piece (~1/8 teaspoon)

Heat the kada add oil. When Oil is hot add mustard seeds. When it start to pop add urad dhal, cumin seeds,  fenugreek seeds and red chillies. Fry till nice smell comes out. Add asafetida and curry leaves and fry for 20 sec. Add Garlic and fry for another 30-40 sec

Add Tomatoes and fry for another 30 sec. Add tamarind paste and Rasam Powder. Let it boil for a min. Add dhal and water. Let it boil for another min. Add jaggery and boil till bubbles start to appear. Add Coriander leaves and let it boil till foam forms and switch it off.
Enjoy the Rasam hot. I normally drink like soup