Learn how to make Rasam with chef Sneha Nair only on Get Curried. <br /> <br />Rasam is very popular south Indian delicacy. It is yummy and tasty and is eaten with rice or separately as a spicy soup. So enjoy a cup of Rasam along with chef Sneha Nair only on Rajshri Food. <br /> <br />Ingredients: <br />For spice mix <br />half cup of split pigeon peas <br />half cup of yellow lentils/moong dal <br />7-8 dry red chillies <br />6 tsp of coriander seeds <br />4 tsp of pepper <br />3 tsp of cumin seeds <br />more than half tsp of asafoetida <br />tsp and a half of mustard seeds <br /> <br />For Rasam <br />coconut oil <br />1 ½ tsp of mustard seeds <br />cumin seeds <br />5 dry red chillies <br />few curry leaves <br />inch and half of chopped ginger <br />5 cloves of garlic <br />more than half tsp turmeric <br />1 tsp of chilli powder <br />whole tbsp of spice mix <br />2 tomatoes cut in thick slices <br />water <br />tamarind water <br />pre cooked toor dal/pigeon peas <br />salt to taste <br /> <br />Method: <br />- On a high flame roast pigeon peas and yellow lentils until they turn nice golden brown. <br />- Add dry red chillies and continue roasting. <br />- Once done keep it aside to cool down. <br />- Now in the same pan add coriander seeds and let them roast properly. <br />- Add pepper and cumin seeds and continue roasting also add asafoetida. <br />- Now once the mixture is cooled down add all the roasted ingredients into a blender. <br />- Grind the roasted ingredients into a fine powder. <br />- In a thick bottom pan add coconut oil, mustard seeds, cumin seeds, dry red chillies, curry leaves, ginger, garlic, turmeric, chilli powder and spice mix. <br />- Mix everything properly. <br />- Add tomatoes and some water so that the tomatoes cook. <br />- Add tamarind water and mix everything. Cover the lid and keep on low flame for 5-10 minutes. <br />- Add pre cooked toor dal and give it a good mix. <br />- Add lots of water as Rasam is supposed to be watery. <br />- Add salt to taste and cover it with lid and keep on low flame for 10 minutes. <br />- Rasam is ready to be served.
