Most of the people are familiar about this rasam, but this is something new to me, as think that rasam taste better only with garlic and I never came across rasam without garlic. This rasam best suits for Vrat, where people take no onion no garlic dishes. I love the taste of this rasam, a soothing and comforting food which gives a fantastic touch to meals. Let us move on to the recipe…
Do check out rasam recipes in this link: https://madraasi.com/main-course/vegetarian/.
- Tamarind – a lemon size
- Cumin seeds – 2 tsp
- Black pepper – 1 ½ tsp
- Coriander seeds – 2 tsp
- Red chilies – 7 nos
- Split pigeon pea / Tuvaram paruppu / Toor dal– 4 tbsp
- Tomato – 1 ½ nos
- Turmeric powder – ¼ tsp
- Curry leaves – a sprig
- Mustard seeds – ¼ tsp
- Methi / Fenugreek seeds – ¼ tsp
- Coriander leaves – 5 stalks
- Asafoetida – ¼ tsp
- Salt to taste
- Pressure-cook 3 tbsp of toor dal/tuvaram paruppu/split pigeon pea in water for 3 whistles.
- Clean and roughly chop the coriander leaves.
- Prepare Tamarind extract – soak tamarind water for 15 mins, mash the tamarind along with the water, let it dissolve, remove the flesh of the tamarind and keep the water aside.
- Mash the tomatoes in the tamarind extract along with coriander leaves along with their stalk. Reserve little coriander leaves for garnishing.
- Dry roast 4 tbsp of toor dal, black pepper, 1 ¼ tsp of cumin seeds, 5 nos of red chilies and coriander seeds until the raw smell goes off.
- Remove it to the plate, bring to room temperature and grind them to fine powder.
- Remove the lid, when the pressure subsides and mash the dal well, mix it with the tamarind extract (no lumps should be formed).
- Add in the ground spice powder to the tamarind extract, stir well (no lupms should be formed).
- Heat oil in kadai, add in the mustard, fenugreek seeds, red chilies and curry leaves, Wait until the curry leaves splatter.
- Pour in the tamarind mixture to the kadai, sprinkle the asafoetida and leftover coriander leaves when it starts to bubble.
- Switch off, when its bubbles, transfer it to a bowl, add salt and give a stir.
Serve hot with steamed rice for lunch or dinner.