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Side Dish

Traditional Rasam

Rasam stands as a popularly cherished emblem of South Indian Cuisine captivating palates with its aromatic spices and flavors.

Ingredientsfor 4 servings

1 cup Yellow split peas (Thuvara parippu)
1 cup Tomato(chopped
Tamarind Lime sized ball
4 cup Water 800 ml
Coriander leaves, a few
1/2 tsp Black Pepper Corns
1 tsp Coriander seeds
2 tsp Cumin seeds (Jeerakam)
1/2 tsp Asafoetida powder (Kayam)
Fenugreek seeds A pinch (Uluva)
2 tsp Oil
2 tsp Mustard seeds
4 nos Dry red chillies
Curry leaves, a few
7 nos Garlic cloves
1/4 tsp Turmeric powder
Salt, to taste

Preparation

Step 1
Soak tamarind in one cup water and take the extract.
Step 2
Cook yellow split peas (thuvara parippu) well in two cups of water with enough salt and set aside.
Step 3
Roast black pepper, coriander seeds, cumin seeds, asafoetida and fenugreek seeds till the aroma comes out and grind it to powder.
Step 4
Heat the oil in another pan and let the mustard seeds crackle, dry red chillies and curry leaves. Add crushed garlic and turmeric powder and the ground powder. Add chopped tomato and give it a good stir for a few minutes in low flame till mushy.
Step 5
Add cooked thuvara parippu and tamarind water and 1 cup water to it and let it boil.
Step 6
Add coriander leaves. Rasam is ready.

Tip

Add the tempering last and let the sambar rest for 5 minutes after. The flavours need a moment to settle.

Traditional Rasam

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Side Dish

Traditional Rasam

Rasam stands as a popularly cherished emblem of South Indian Cuisine captivating palates with its aromatic spices and flavors.

Ingredientsfor 4 servings

1 cup Yellow split peas (Thuvara parippu)
1 cup Tomato(chopped
Tamarind Lime sized ball
4 cup Water 800 ml
Coriander leaves, a few
1/2 tsp Black Pepper Corns
1 tsp Coriander seeds
2 tsp Cumin seeds (Jeerakam)
1/2 tsp Asafoetida powder (Kayam)
Fenugreek seeds A pinch (Uluva)
2 tsp Oil
2 tsp Mustard seeds
4 nos Dry red chillies
Curry leaves, a few
7 nos Garlic cloves
1/4 tsp Turmeric powder
Salt, to taste

Preparation

Step 1
Soak tamarind in one cup water and take the extract.
Step 2
Cook yellow split peas (thuvara parippu) well in two cups of water with enough salt and set aside.
Step 3
Roast black pepper, coriander seeds, cumin seeds, asafoetida and fenugreek seeds till the aroma comes out and grind it to powder.
Step 4
Heat the oil in another pan and let the mustard seeds crackle, dry red chillies and curry leaves. Add crushed garlic and turmeric powder and the ground powder. Add chopped tomato and give it a good stir for a few minutes in low flame till mushy.
Step 5
Add cooked thuvara parippu and tamarind water and 1 cup water to it and let it boil.
Step 6
Add coriander leaves. Rasam is ready.