Rasam as everyone is aware is a very popular South Indian soup prepared out of tomato, lentils, tamarind extract, pepper and many other flavours. They are generally had with rice or can be taken as a soup with some croutons or bread sticks. It tastes great as an appetizer too.
There are many variations to this delicious and refreshing soup. Today I prepared using both tomatoes and tuvar dal (split pigeon pea lentil).
It is recommended to have it piping hot for all the health benefits like common colds and congestion.
Grind the garlic, cumin seeds and pepper to a smooth paste. Keep aside. Pressure cook the tomatoes in 2 cups water for 2 whistles. When cool, blend and strain. Keep aside.
Pressure cook the dal in 1 cup water separately for 4-5 whistles. Heat oil in a pan and fry the curry leaves for a few seconds.
Add the garlic paste and sauté till the oil separates. Then add the boiled dal, strained tomato puree, salt, turmeric powder and the tamarind paste.
Simmer on a low flame for 3-5 minutes. When cool, blend the dal-tomato mix. Heat through and serve hot with some bread sticks.
- 1/4 cup tuvar dal (pigeon pea lentil), soaked for 30 minutes
- 2 large tomatoes, chopped
- 3-4 garlic cloves
- 1 tsp. cumin seeds
- 1 tsp. pepper pods
- salt to taste
- 1/2 tsp. turmeric powder
- 1 sprig curry leaves
- 1/2 tsp. tamarind paste
- 1 tbsp. oil
Grind the garlic, cumin seeds and pepper to a smooth paste. Keep aside. Pressure cook the tomatoes in 2 cups water for 2 whistles. When cool, blend and strain. Keep aside.
Pressure cook the dal in 1 cup water separately for 4-5 whistles. Heat oil in a pan and fry the curry leaves for a few seconds.
Add the garlic paste and sauté till the oil separates. Then add the boiled dal, strained tomato puree, salt, turmeric powder and the tamarind paste.
Simmer on a low flame for 3-5 minutes. When cool, blend the dal-tomato mix. Heat through and serve hot with some bread sticks.
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