Vendhaya Rasam

Published under: Rasam

Tamarind Extract – 1 cup
Rasam Powder – 1 tsp
Asafoetida Powder – 1/2 tsp
Salt as per taste
Tomato – 1, quartered
Coriander Leaves – 2 tblsp, finely chopped

For the Masala:
Ghee – 2 to 3 sp
Fenugreek Seeds – 3/4 tsp
Toovar Dal – 2 tsp

For Tempering:
Ghee – 2 tsp
Mustard Seeds – 1 tsp
Dry Red Chillies – 2 to 3, halved
Curry Leaves – few

1. Heat ghee in a kadai.
2. Add fenugreek seeds and dal.
3. Fry till dals turns golden.
4. Soak the fried ingredients in 1/2 cup of water for 30 minutes.
5. Drain and grind to a smooth paste.
6. Mix the tamarind extract, rasam powder, asafoetida powder and salt in the kadai.
7. Place over moderate heat and bring to boil.
8. Lower heat and simmer for about 10 minutes till the raw smell disappears.
9. Add tomato, ground masala and 1 cup of water.
10. Simmer till rasam froths up and remove from heat.
11. Heat ghee for tempering in a small pan and add the tempering ingredients.
12. When mustard seeds start spluttering, add it to the rasam.
13. Garnish with coriander leaves.
14. Serve hot with plain rice.

Vaijayanthi Srinivasan
Vaijayanthi Srinivasan
Vaijayanthi Srinivasan is a South Indian by birth who learnt cooking at a very young age. Mother of 3, she takes pride in cooking various South Indian traditional meals for the family to enjoy. She has been cooking for the last 35 years.

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