Category : Lentils, Andhra recipes, Raitas, salads and soups
Servings : 5
Time Taken : 15-30 mins
Servings : 5
Time Taken : 15-30 mins
Ingredients:
1&1/2 tbsp - cooked dal
8 - peppercorn
8 - curry patta leaves
2 tsp - chopped coriander leaves
1 tsp - tamarind paste
Salt
4 - peeled garlic cloves
1 tsp - ghee
1/4 tsp - cumin
1/2 tsp - coriander seeds
Asafoetida, a pinch
1/8 tsp - mustard seeds
1 small red chilli
1&1/2 tbsp - cooked dal
8 - peppercorn
8 - curry patta leaves
2 tsp - chopped coriander leaves
1 tsp - tamarind paste
Salt
4 - peeled garlic cloves
1 tsp - ghee
1/4 tsp - cumin
1/2 tsp - coriander seeds
Asafoetida, a pinch
1/8 tsp - mustard seeds
1 small red chilli
Method :
- Make 300ml dal water with cooked dal, mix tamarind paste and salt, keep it aside.
- Dry fry peppercorns, cumin and coriander seeds and crush them roughly along with garlic.
- Heat ghee, add mustard, curry leaves, turmeric and asafoetida and fry till the seeds splutter.
- Add crushed pepper masala and fry for a few seconds; add the dal water.
- Let it start boiling, then remove from fire.
- Sprinkle coriander leaves and cover with a lid (do not allow to boil well)
- This hot spicy rasam can be served with plain rice or as a soup.
- It is very good especially for people suffering from cold and coughs and also during the convalescent period (you can reduce or increase the pepper content as per your taste).
