Toor dal – 1/2 cup

Curry leaf – 3 sprigs

Turmeric powder – 1/4 tsp

Coconut oil – 1 tbsp + 1 tsp

Tamarind – a gooseberry sized ball

Water – 3 3/4  cups

Tomato – 2 numbers, big, each cut into 4 pieces

Salt as needed

Asafoetida – 1/2 tsp

Coriander powder –  3/4 tbsp

Powdered methi – 1/4 tsp

Garlic – 4 big cloves

Peppercorns – 11/2 tsp

Cumin seeds – 1 tsp

Dry red chilly – 1 number + 2 numbers

Ginger – 1 tsp, grated

Jaggery – a small piece/ as needed to balance the flavours

Cilantro – 2 tbsp ( also use the stems as they contain more flavour)

Mustard seeds – 1/2 tsp


Soak the tamarind ball in 1/4 cup of hot water for 30 minutes. Squeeze & strain the tamarind extract.

Cook the dal adding 11/4 cups of water, 1 tsp of coconut oil, 1 sprig curry leaf & 1/4 tsp turmeric powder in your pressure cooker. Simmer for 15 minutes after the first whistle. Add the tamarind extract, tomato pieces, 1 sprig of curry leaf, powdered methi, asafoetida powder, 3 3/4 cups of water & salt to the cooked dal; bring to a boil. Cover cook for 5 -10 minutes.

Crush the garlic cloves, ginger, peppercorns, cumin seeds & 1 dry red chilly using your mortar & pestle. Add this to the boiling rasam, mash the tomatoes with the back of your spoon. Add the coriander powder, powdered jaggery & bring to a final boil.

Strain this rasam & discard the residue. Heat 1 tbsp of coconut oil; splutter the mustard seeds, add 1 sprig of curry leaf & 2 dry red chillies. Pour this seasoning over the rasam. Garnish the rasam with the cilantro. Have this rasam hot.

This entry was posted in Onasadhya, Traditional Kerala dishes, Vegetarian gravy for lunch. Bookmark the permalink.

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